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
[ingredients]
[method]
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!