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1
Heat the cream in a small saucepan over low heat.
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2
Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes.
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3
Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes.
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4
Remove from the heat and whisk in the vanilla extract.
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5
Let come to room temperature.
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6
French Toast:
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7
Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
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8
Whisk together the eggs, sugar and salt in a large baking dish until smooth.
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9
Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
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10
Put 4 slices of the bread in the custard mixture and let sit for 2 minutes.
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11
Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
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12
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.
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13
Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes.
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14
Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer.
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15
Remove to the baking sheet in the oven to keep warm.
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16
Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.
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17
Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth.
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18
Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce.
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19
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.
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20
Remove the French toast from the oven and arrange them on a serving platter.
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21
Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries.
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22
Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce.
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23
Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.
