French Toast with Berry Butter

This morning we had Pioneer Woman's French Toast with Berry Butter. Yes, please.  We love a good french toast.

The Berry Butter melts on the hot french toast and leaves you with bits of berries. Yum.

French Toast with Berry Butter

makes 12 slices; serves 3-4 (depending on how many slices you like to eat-- we eat 4 each!)

• 1/2 pound Unsalted Butter, Softened (1 stick)
• 1/4 cup Raspberries
• 1/4 cup Blackberries

• 1 loaf Crusty Bread: Baguette, French Loaf, Etc.
• 2 whole Egg Yolks
• 1 cup Half-and-half
• 1/2 Tablespoon Sugar (3 tsp)
• 1 teaspoons Vanilla
• Zest Of half a Lemon
• Maple Syrup For Serving
• Sifted Powder Sugar, For Serving (optional)

* she made a lot more butter & in 2 separate berry batches-- I cut the amount of butter down by a lot (cause we had an insane amount left over) & mixed the berries because I think that would be wonderful

* make berry butter the night before

Preparation Instructions

Berry Butter:

Whip the butter on high using the whisk attachment. Switch to paddle attachment. Add berries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. 

Turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.

Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.

NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! For French toast, though, the maple syrup makes things sweet enough.

French Toast:

To make the french toast, cut bread into slices 1/2 inch thick. In a dish, mix together egg yolks, half-and-half, sugar, lemon zest and vanilla. Whisk to combine. Dip bread slices in mixture, coating both sides, then remove from dish and set aside. Repeat until all bread is coated.

Heat iron skillet or griddle over medium heat. Sizzle butter in the pan when hot. Cook French toast on both sides until golden brown, being careful not to burn.

Remove berry butters from fridge. Unwrap one end and cut slices. Lay one slice each onto each serving of French toast. Sprinkle with powdered sugar if desired, then drizzle with warm maple syrup.

* keep left over Berry Butter in freezer