Pumpkin French Toast Stuffed With Blackberry-Caramel Mascarpone Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 teaspoon vanilla extract

1/2 cup pumpkin puree

2 teaspoons blackberry liqueur

1/4 teaspoon fine salt

1 3/4 cups whole milk, plus more if needed

1/2 cup heavy cream, divided

1/2 cup blackberry puree

Confectioners' sugar

Fresh mint sprigs, for garnish

1 cup sugar

8 slices day old challah, sliced 1/2-inch thick

1 pint blackberries, halved lengthwise

1/4 teaspoon ground nutmeg

4 large eggs

1 1/2 cups mascarpone, at room temperature

1/4 cup sugar

1 tablespoon dark rum

1/2 cup water

2 teaspoons vanilla extract

1/4 teaspoon ground ginger

6 tablespoons unsalted butter

1/2 cup heavy cream

1 1/2 teaspoons ground cinnamon

2 tablespoons vegetable oil

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