French Toast with Berry Butter

This promises to be one of the best french toasts you ever tried.  The flavor packs a tangy punch and the sweetness of the berry butter just puts it over the edge!  It is the perfect summer breakfast!

This was a Ree Drummond recipe!  She always inspires me with her country cooking.  I found it on when I was looking for a new french toast recipe.  So…allow me to introduce this amazing recipe to you!

 First, prepare and set out all ingredients.  


 Then, break out the big gun, the Kitchen Aid mixer! 


Mix together two sticks of your softened butter.  It should be a light and fluffy consistency.


Add the raspberries to the butter and mix for a few seconds and watch the magic begin.


 Your butter should look like this.  Isn’t it beautiful?


Next, scrape berry butter from your bowl onto a piece of plastic wrap. Form into a log and roll in plastic.  Twist the ends to secure.  


Place in the freezer for 30 minutes.  After 30 minutes it will solidify and then you can place it in the fridge until you are ready to use it.

Now that you have made your butter, let’s work on the batter for the French Toast.

Pour 2 cups of milk into a large bowl.


Beat in four egg yolks.


Add 1 tablespoon of sugar and whisk.

Add 2 teaspoons of vanilla extract and whisk again.

I know…we are just whisk, whisk, whisking away at this point.


Now, add the zest from one whole lemon.  This gives the toast a wonderful flavor!


It should look like this.  At this point it already smells amazing.  Your mouth will begin to water!

Now is the time to heat your skillet or griddle to medium heat.

I prefer to use my griddle because I can make more toast at a time and it gives them a nice crispy outside and fully cooks them inside. =)


I heat my griddle to 350 degrees F.


Once the griddle is heated, dip the bread into the egg mixture.  Right before I place each piece of dipped toast onto the griddle, I place one small slice of butter.  Once that butter is sizzling, lay the toast on it and let it sizzle and toast in that buttery goodness.


This is what the first side should look like when it is ready to flip. They should be golden brown in color and a little firm and crispy on the outside!  After all, that is the best way to eat it, right?

It takes about 10 minutes for my toast to get crispy and cooked just the way I like it on my griddle set for 350 degrees.  

And now it is time to plate the star of the show!  You’re french toast and berry butter is finally done!  


 Isn’t it beautiful?

Now, take your berry butter from the fridge and place on the table. Add a slice to the top of each piece of french toast.  Add some syrup and enjoy this yummy slice of goodness!!!

Add your other favorite sides for a hearty breakfast feast!


As always, I hope you enjoy and bon appetit!

French Toast with Berry Butter
Yields 12
The most delicious and mouth watering french toast ever!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
496 calories
37 g
149 g
36 g
8 g
21 g
159 g
302 g
11 g
1 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 496
Calories from Fat 315
% Daily Value *
Total Fat 36g
Saturated Fat 21g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 149mg
Sodium 302mg
Total Carbohydrates 37g
Dietary Fiber 2g
Sugars 11g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Berry Butters
  1. 1 lb (4 sticks) unsalted butter, softened (I use organic butter from Horizon)
  2. 1 cup raspberries
French Toast
  1. 1 loaf bread (You can use regular bread or change it up with a baquette)
  2. 4 whole egg yolks
  3. 2 cups milk or half-and-half
  4. 1 tablespoon sugar
  5. 2 teaspoon vanilla extract
  6. Zest of one lemon
  7. Butter, for frying
  8. Powdered sugar for serving, optional
  9. Maple syrup or your favorite syrup, warm, for serving
  1. For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the paddle or whisk attachment. Add the raspberries. 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. Clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the raspberries.
  2. With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil. First seal the plastic wrap around the cylinder, and 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 to the fridge until you're ready to use. The butter should be very firm.
  3. For the French toast: In a dish, whisk the egg yolks with the milk or half-and-half, sugar, vanilla and lemon zest. Dip the bread slices in the egg mixture, coating both sides. Then remove from the dish and set aside. Repeat until all the bread is coated.
  4. Heat a cast-iron skillet or griddle over medium heat. Sizzle some butter in the skillet when hot. Cook the French toast on both sides until golden brown, being careful not to burn. When serving, remove the berry butters from the fridge. Unwrap one end and cut some slices. Lay one slice onto each serving of French toast. Sprinkle with powdered sugar if desired, and then drizzle with maple syrup.
  5. Enjoy and bon appetit!
Adapted from Sara Loper of
Adapted from Sara Loper of