Categories: Breakfast
Ingredients
- 4 sticks unsalted butter, softened, plus more for the skillet
- 3/4 cup raspberries
- 3/4 cup blackberries
- 4 eggs
- 2 cups half-and-half
- 1 tbsp sugar
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1 loaf crusty bread
- Warmed pure maple syrup
- Sifted powdered sugar
Directions
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First, make the berry butter in 2 different batches. Whip 1/2 lb of the butter until fluffy. Add the raspberries, then switch to the paddle attachment and beat it on low speed for only a few rotations. The berries will break up immediately.
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Lay a long sheet of plastic wrap on top of a long sheet of foil, then turn out the berry butter in a long log shape. Carefully roll the butter inside the plastic wrap, then inside the foil. Twist the edges of the foil. Continue twisting the edges in opposite directions to create pressure. This will force the butter into a uniform cylindrical shape. Place in the fridge for several hours to firm up.
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Repeat this process with the blackberries, then seal it up and store it in the fridge to harden.
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Separate the eggs and store the white for another use. Pour the half-and-half into a large dish with the egg yolks and sugar then add the vanilla and lemon zest and whisk it together.
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Throw in a couple of pieces of bread at a time, turning them over and allowing them to completely absorb the liquid. Remove them from the dish and set them aside. You can do small pieces too.
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When you’re ready, melt plenty of butter in a skillet over medium heat, then cook the French toast until it’s golden brown and slightly crisp.
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Remove the berry butter from the fridge and unwrap the ends. Slice off one of each variety. And place them on each serving. Drizzle the top with warm maple syrup and sift some powdered sugar on top.