Best Birthday Breakfast | Stuffed French Toast

This past weekend was my man's birthday, and he deserved an all-star style breakfast. Enter... stuffed french toast! If you aren't salivating enough already, this isn't just ordinary stuffed french toast. What you are about to witness is a recipe for pumpkin french toast stuffed with blackberry caramel mascarpone.

I found this delicious concoction in Bobby Flay's recipe box. I slightly altered a few ingredients I didn't have on hand because they weren't everyday staples for me. I also popped these bad boys into the oven to make sure they cooked through at the end.


  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1/2 cup water
  • 12 ounce package fresh blackberries
French Toast:
  • 4 large eggs
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups milk, plus more if needed
  • 1/2 cup heavy cream, divided
  • 8 slices day old challah, sliced 1/2-inch thick
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 1/2 cups mascarpone, at room temperature


Smash fresh blackberries with a fork. Heat the cream in a small saucepan over low heat. Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown (about 8 minutes). Slowly whisk in the warm cream, and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Add blackberries to sauce. Let come to room temperature.

French Toast:
Preheat the oven to 350 degrees F. Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, and whisk until smooth.

Let bread soak in the custard mixture for 2 minutes until the bread is completely soaked through.

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. Cook slices of bread until golden brown on top and bottom, about 2 to 3 minutes on each side. Remove, and place on baking sheet. Repeat process with the butter, oil and remaining 4 pieces of bread.

Place bread in oven for about 8-10 minutes to finish cooking all the way through. 

Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl, and mix until fluffy and smooth. Fold in a few tablespoons of the blackberry-caramel sauce.

Remove the French toast from the oven to assemble. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberry sauce. Cover with the remaining 4 pieces of toast and drizzle each with extra sauce.
Now, stop drooling already and go make your own!


  1. Replies
    1. Thanks, Diana! It really does taste as good as it looks! Let us know if you try out the recipe in the future.