A compilation of my fave Bobby Flay recipes. "The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook." - Bobby Flay. *I do not claim ownership of any of the recipes seen here.*
Tuesday, March 29, 2011
Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone
1/2 cup heavycream
1 cup sugar
1/2 cup water
1/2 cup blackberry puree
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon fine salt
1 1/2 teaspoons groundcinnamon
1/4 teaspoon groundnutmeg
1/4 teaspoon groundginger
1 3/4 cups wholemilk, plus more if needed
1/2 cup heavy cream, divided
2 teaspoons vanilla extract
1 tablespoon dark rum
8 slices day oldchallah, sliced 1/2-inch thick
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cupsmascarpone, at room temperature
1 pint blackberries, halved lengthwise
Freshmintsprigs, for garnish
Heat the cream in a small saucepan over low heat.
Combine sugar and water in a smallsaucepanover high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree andliqueurand cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in thevanilla extract. Let come to room temperature.
Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
Whisktogether the eggs, sugar and salt in a largebaking dishuntil smooth. Add the pumpkin puree, groundspices, milk, 1/4 cup of the heavy cream, vanilla andrumand whisk until smooth.
Put 4 slices of the bread in thecustardmixture 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.
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.Flipover 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.
Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-heldmixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramelsauce. 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.
Remove theFrench toastfrom the oven and arrange them on a serving platter. Top 4 slices of the toast with a largedollopof the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast anddrizzleeach with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar,garnishwith fresh mint sprig and serve.