Today marks one year since we packed up all of our belongings, stacked them in our front yard, and put them in a gigantic crate. Actually, we only watched as military-paid movers did the hard work (and thank god for that–I hate moving).
Still, today is a bit of an emotional day for me. Joseph for some reason is absolutely unaffected, but I’m having a hard time grappling the fact that we left our first home together a year ago.
It’s best to hide my feelings by surrounding myself with butter.
The Pioneer Woman posted this a few days ago, and I knew I had no chance–I had to make it over the weekend. Sunday Morning was French Toast with Berry Butter Morning. It was a good morning.
Not only is the butter delicious, but I love the french toast! It’s made with egg yolks, which delivers a beautiful yellow color and leaves behind the intense egg flavor you sometimes find in french toast. I plan to make french toast this way–with berry butter or not–from now on!
Beautiful butter! I have a lot left over, so I think I’ll let it sit in the freezer and repeat French Toast with Berry Butter Morning a few times.
French Toast with Berry Butter from The Pioneer Woman (with step-by-step photos)
1 pound Unsalted Butter, Softened
½ cup Raspberries
1 loaf Crusty Bread: Baguette, French Loaf, Etc.
4 whole Egg Yolks
2 cups Half-and-half
1 Tablespoon Sugar
2 teaspoons Vanilla
Zest Of One Lemon
Maple Syrup For Serving
Sifted Powder Sugar, For Serving (optional)
Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add either raspberries or blackberries. 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. Clean mixer bowl and attachments and repeat with other kind of berry. (A stand mixer is not absolutely necessary here–you can even do it by hand. Just whip soft butter and add berries until they break up a bit)
With each batch, 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.
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 maple syrup.