Pumpkin French toast stuffed with blackberry-caramel mascarpone Recipe | Food Network UK

Ingredients

• Blackberry-Caramel:
• 100ml double cream
• 225g sugar
• 100ml water
• 110ml blackberry puree
• 2 tsp blackberry liqueur
• 1/2 tsp vanilla extract
• French toast:
• 4 large eggs
• 50g sugar
• 1/4 tsp fine salt
• 100g pumpkin puree
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 390ml whole milk, plus more if needed
• 100ml double cream, divided
• 2 tsp vanilla essence
• 1 Tbsp dark rum
• 8 slices day old challah, sliced 1 1/4-cm thick
• 90g unsalted butter
• 2 Tbsp vegetable oil
• 325g mascarpone, at room temperature
• 450g blackberries, halved lengthwise
• Icing sugar
• Fresh mint sprigs, for garnish