Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone
24 Ingredients
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup blackberry puree
  • 2 teaspoons blackberry liqueur
  • 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 3/4 cups whole milk, plus more if needed
  • 1/2 cup heavy cream, divided
  • 2 teaspoons vanilla extract
  • 1 tablespoon dark rum
  • 8 slices day old challah, sliced 1/2-inch thick
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 1/2 cups mascarpone, at room temperature
  • 1 pint blackberries, halved lengthwise
  • Confectioners' sugar
  • Fresh mint sprigs, for garnish
Nutrition
1427
71% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

137% 89

Saturated

233% 47

Trans

- 1

Monounsaturated

- 28

Polyunsaturated

- 6

Carbs

44% 133

Carbs (net)

- 125

Fiber

32% 8

Sugars

- 88

Sugars, added

- 70

Protein

51% 25

Cholesterol

153% 459

Sodium

38% 908

Calcium

40% 397

Magnesium

18% 71

Potassium

20% 691

Iron

27% 5

Zinc

19% 3

Phosphorus

63% 438

Vitamin A

126% 1131

Vitamin C

34% 21

Thiamin (B1)

32% 0

Riboflavin (B2)

58% 1

Niacin (B3)

25% 5

Vitamin B6

13% 0

Folate equivalent (total)

43% 172

Folate (food)

- 124

Folic acid

- 28

Vitamin B12

23% 1

Vitamin D

1% 4

Vitamin E

26% 5

Vitamin K

38% 30
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