French Toast With Berry Butters
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Blackberry1 cup
Raspberry1 loaf
Bread (crusty)2 cups
Half-And-Half1 tbsp
Sugar2 tsps
Vanilla ExtractDirections:
1
For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment
2
Switch to the paddle attachment
3
Add the blackberries
4
Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess
5
Clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the raspberries
6
With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil
7
First seal the plastic wrap around the cylinder, and then secure the foil around it
8
Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut
9
Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it
10
Then transfer to the fridge until you're ready to use
11
The butter should be very firm
12
For the French toast: Cut the bread into slices 1/2-inch thick
13
In a dish, whisk the egg yolks with the half-and-half, sugar, vanilla and lemon zest
14
Dip the bread slices in the egg mixture, coating both sides
15
Then remove from the dish and set aside
16
Repeat until all the bread is coated
17
Heat a cast-iron skillet or griddle over medium heat
18
Sizzle some butter in the skillet when hot
19
Cook the French toast on both sides until golden brown, being careful not to burn
20
Remove the berry butters from the fridge
21
Unwrap one end and cut some slices
22
Lay one slice onto each serving of French toast
23
Sprinkle with powdered sugar if desired, and then drizzle with maple syrup