Ingredients Jump to Instructions ↓

  1. 1/2 cup heavy cream

  2. 1 cup sugar

  3. 1/2 cup water

  4. 1/2 cup blackberry puree

  5. 2 teaspoons blackberry liqueur

  6. 1/2 teaspoon vanilla extract

  7. 4 large eggs

  8. 1/4 cup sugar

  9. 1/4 teaspoon fine salt

  10. 1/2 cup pumpkin puree

  11. 1 1/2 teaspoons ground cinnamon

  12. 1/4 teaspoon ground nutmeg

  13. 1/4 teaspoon ground ginger

  14. 1 3/4 cups whole milk , plus more if needed

  15. 1/2 cup heavy cream, divided

  16. 2 teaspoons vanilla extract

  17. 1 tablespoon dark rum

  18. 8 slices day old challah , sliced 1/2-inch thick

  19. 6 tablespoons unsalted butter

  20. 2 tablespoons vegetable oil

  21. 1 1/2 cups mascarpone , at room temperature

  22. 1 pint blackberries, halved lengthwise Confectioners' sugar Fresh mint sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Blackberry-Caramel: Heat the cream in a small saucepan over low heat. Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract . Let come to room temperature. French Toast: Preheat the oven to 350 degrees F. Put a baking sheet in the oven. Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices , milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth. Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes. While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread. Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer , beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry- caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through. Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.


Send feedback