What you need:
- 1 lb. unsalted butter, softened
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 loaf bread
- 4 whole egg yolks
- 2 cups half-and-half
- 1 tbsp. sugar
- 2 tsp. vanilla
Whip 2 sticks of butter on high in your mixer with the whisk attachment.
Change out your whisk attachment for the paddle attachment and add half cup of berries (either raspberries or blackberries).
Mix on low just until berries are mixed in.
Clean your bowl and paddle attachment and repeat with other butter and berries.
After berries are mixed in, place butter on a sheet of saran wrap on top of a sheet of foil.
Use the wrap/foil to compact the butter into a good round log.
Wrap the saran wrap tightly and then wrap with foil.
Place in the freezer for 30 minutes to make it more solid and then move to the fridge.
Mix together rest of ingredients except bread.
Dip bread in egg mixture and brown each side in a skillet.
Serve with berry butter, syrup and powdered sugar, if you want :)
Recipe from The Pioneer Woman
Recipe linked up at...