Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone (Bobby Flay) Recipe

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Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone (Bobby Flay)
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  1. Blackberry-Caramel:
  2. Heat the cream in a small saucepan over low heat.
  3. 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.
  4. French Toast:
  5. Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1045.74 Kcal (4378 kJ)
Calories from fat 649.39 Kcal
% Daily Value*
Total Fat 72.15g 111%
Cholesterol 355.78mg 119%
Sodium 310.4mg 13%
Potassium 390.4mg 8%
Total Carbs 79.84g 27%
Sugars 66.09g 264%
Dietary Fiber 4.15g 17%
Protein 13.07g 26%
Vitamin C 15.8mg 26%
Vitamin A 0.2mg 7%
Iron 1.8mg 10%
Calcium 320.6mg 32%
Amount Per 100 g
Calories 200.95 Kcal (841 kJ)
Calories from fat 124.79 Kcal
% Daily Value*
Total Fat 13.87g 111%
Cholesterol 68.37mg 119%
Sodium 59.65mg 13%
Potassium 75.02mg 8%
Total Carbs 15.34g 27%
Sugars 12.7g 264%
Dietary Fiber 0.8g 17%
Protein 2.51g 26%
Vitamin C 3mg 26%
Iron 0.3mg 10%
Calcium 61.6mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.1
  • 28

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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