Pumpkin French Toast with Blackberry Caramel & Whipped Mascarpone Recipe

  • Servings : 8-10
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h


Another recipe from our Holiday Brunch that was simply delish!

My kids told me it’s their new favorite by far!

You may want to try this one for a Christmas or New Years Brunch!

Pumpkin French Toast with Blackberry Caramel & Whipped Mascarpone Recipe


  • Blackberry-Caramel Ingredients:
  • 1/2 cup whipping cream
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup blackberry puree--recipe follows
  • 1 tsp vanilla
  • Blackberry Puree Ingredients:
  • 1 1/2 cups fresh black berries
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • French Toast Ingredients:
  • 4 eggs
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 3/4 cups whole milk
  • 1/2 cup heavy cream
  • 2 tsp vanilla
  • 8- 10 slices challah bread sliced 1/2 inch thick--it's best if it's a day old
  • 1 1/2 cups mascarpone, room temperature


Step 1

Making the Blackberry Caramel:

Step 2

Heat the cream in a small saucepan over low heat.

Step 3

Combine sugar and water in a small saucepan over high heat and cook, without stirring, until it turns an amber brown--about 8 minutes.

Step 4

Slowly whisk in the warm cream and blackberry puree. Cook until smooth and slightly thickened, about 2 minutes.

Step 5

Remove from heat and whisk in the vanilla. Set aside and let it come to room temperature.

Step 6

Making the Blackberry Puree:

Step 7

In a food processor,combine berries, sugar, and lemon juice; process to a smooth puree, about 30 seconds.

Step 8

Pour into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids.

Step 9

You should be left with 1 cup of finished puree.

Step 10

Putting it all together:

Step 11

Preheat oven to 350 degrees.

Step 12

Whisk together the eggs, sugar and salt in a large shallow dish until smooth.

Step 13

Add the pumpkin puree, spices, milk, cream, vanilla.

Step 14

Tear the Challah bread in hunks and place in a large bowl.

Step 15

Pour the pumpkin puree' over the bread and mash it down so that it can all absorb the liquid. Let it sit about 10 minutes.

Step 16

Now place the bread into a 9 x 13 baking dish.

Step 17

Pour the blackberry caramel sauce on next. Bake on 350 degrees for 45-50 minutes until center is set. Place on wire rack while you're making the Blackberry Mascarpone Cream.

Step 18

Making the Mascarpone Cream:

Step 19

Combine the mascarpone and remaining 1/4 cup heavy cream in your mixing bowl; beat until fluffy and smooth.

Step 20

Pour the mixture into a bowl and add a few tablespoons of the blackberry puree'.

Step 21

Put the remaining sauce in small saucepan just enough to warm it through.

Step 22

To serve, cut casserole in squares, top each slice with a large dollop of the mascarpone cream, a drizzle of the blackberry puree and a blackberry if desired.

Oh… this beautiful bread I got at Fresh Market…be still my heart!!

Bread does that to me…every time…

In your large bowl, tear it into small chunks…

You will end up with a bowl filled with awesomeness like this!


In another bowl, crack these gorgeous eggs…


add the pumpkin, milk, sugar, vanilla, cream and spices…

whisk until smooth…


Pour this bowl of deliciousness over the challah bread…

Mush it down so the bread soaks up the liquid…


Pour it in the 9 x 13 pan…


Next, make the blackberry puree’…

Add the berries, sugar and lemon juice to your blender or food processor…


After blending, let it drain through a small sieve…


Keep all the liquid and set aside; discard the solids…


Now to make the blackberry caramel…

Combine sugar and water in a small saucepan over high heat and cook, without stirring,

until it turns an amber brown–about 8 minutes…just watch it so it won’t burn…


It will look like this!


Now, you’ll add the warm cream and whisk until smooth…


Pour in 1/2 cup of the blackberry puree’…


Pour this elixir of the heavens over the bread…

Bake at 350 degrees for 45 – 50 minutes…


While that’s baking, it’s time to make the Blackberry Mascarpone Whipped Cream…

Whip the whipping cream and the Mascarpone until stiff peaks form…


Add a couple of tablespoons of the remaining blackberry puree’…


Put it in a bowl to add to the top of each serving of the french toast…

I drizzled some of the blackberry puree’ across it for some beautiful color as you will see in a picture below…


Look at this beautiful dish to serve to your family and friends!

They will never leave your kitchen…be warned!


Throw on a few blackberries for garnish and have that beautiful bowl of cream ready to add to each serving!




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