Pumpkin French Toast with Blackberry Caramel Mascarpone

Ingredients:

Blackberry caramel

• 0.5 cups heavy cream
• 1 cup of sugar
• 0.5 cups of water
• 0.5 cup blackberry puree
• 2 tsp. blackberry liqueur
• 0.5 tsp vanilla extract

French toast

• 4 large eggs
• 1/4 cup sugar
• 1/4 teaspoon fine salt
• 0.5 cups pumpkin puree
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 and 3/4 cups whole milk + more as needed
• 0.5 cup heavy cream, divided
• 2 tsp vanilla extract
• 1 tbsp dark rum
• 8 slices of yesterday's challah, 1 cm thick.
• 6 tablespoons unsalted butter
• 2 tablespoons of vegetable oil
• 1.5 cups mascarpone cheese, room temperature
• 2 cups blackberries, halved lengthwise
• Powdered sugar
• Fresh mint sprigs, for garnish

Preparation:

1. Blackberry Caramel:

   
   In a small saucepan, heat the cream over low heat.
   
2. Combine the sugar and water in a small saucepan, heat over high heat, and cook, without stirring, until dark amber in color, about 8 minutes. Gradually whisk in the hot cream, blackberry puree, and liqueur and cook until slightly thick and smooth, about 2 minutes. Remove from heat and stir in the vanilla extract. Cool the caramel to room temperature.

3. French toast:

   
   Preheat oven to 175°C. Place the baking sheet in the oven.
   
4. In a large baking dish, whisk together the eggs, sugar, and salt. Add the pumpkin puree, ground spices, milk, 1/4 cup heavy cream, vanilla extract, and rum and mix until smooth.
5. Place 4 slices of bread in the egg mixture and let sit for 2 minutes. Carefully turn the slices over and let sit until the bread is completely saturated, another 2 minutes.
6. While the bread is soaking, heat 3 tablespoons of butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat until the oil mixture begins to shimmer. Fry 4 slices of bread until golden brown on the bottom, about 2-3 minutes. Flip and continue to fry until golden brown on the other side, about 2 more minutes. Transfer the French toast to a baking sheet and place in the oven to keep warm. Wipe the skillet dry with paper towels and repeat with the remaining butter, egg mixture, and 4 slices of bread.
7. In the bowl of a stand mixer, beat the mascarpone cheese with the remaining 1/4 cup heavy cream until fluffy. Transfer the mixture to a bowl and stir in a few tablespoons of blackberry caramel. Pour the sauce into a small saucepan and heat over low heat, or microwave for a minute to just warm through.
8. Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices with a generous dollop of blackberry-caramel mascarpone and a few blackberries. Top with the remaining 4 slices and drizzle each with warm blackberry-caramel sauce. Dust with powdered sugar, garnish with a fresh sprig of mint, and serve.