Every once in a while you need one of those days where you sleep until 11, eat a huge breakfast, stay in your pajamas until 3pm. Normally that's what you might call a Lazy Sunday, but today is that day for me. So what could be better than french toast? I'm off work today and I decided to put that whole wheat sandwich bread I made last night to good use. This recipe is an adaption from The Pioneer Woman. She is a magician. This is probably the best french toast I've ever had, and it is incredibly easy to make. The outside is crispy and the inside is fluffy and flavorful. You'll be feeling down home on the range in no time. Don't be intimidated by the amount of butter on top of this toast, it melts with the warmed maple-agave blend, and remember this is a treat. I've made it a little bit more nutritious and it is incredibly good.
Whole Wheat French Toast with Berry Butter
6 slices Whole Wheat Sandwich Bread
2 egg yolks
1/2 cup Organic Milk (I used organic skim, but after reading this I think next time I will start using 2%)
1 tsp pure vanilla extract
zest of 1/2 lemon
1-2 tsp agave nectar, plus a warm maple syrup-agave nectar blend to use on top
olive oil for skillet
1 tbs butter (sliced into thirds) Berry Butter
2 sticks (1/2 pound) unsalted butter (I used Wegman's Organic)
1 cup blueberries and 3 strawberries
Put softened butter in a food processor and add berries. Pulse for 3-5 seconds until berries are combined but not completely broken. Using a spatula mix together to make sure berries are evenly distributed through the butter. Drop the berry butter onto plastic wrap and roll into a log shape. Tighten like a candy wrapper on each end. Cover that log with aluminum foil and tighten like a candy wrapper also. Place in freezer (or if you make this far in advance to the time you make your french toast, feel free to keep it in the refrigerator. It just needs to be hard as a rock when you are ready to use it)
Put egg yolks, milk, vanilla, agave, and lemon zest into a bowl and whisk together. In a medium skillet add 1 tsp butter 1 tbs olive oil. Dunk the bread into the egg mixture and cover both sides. Set aside on a plate. After all the slices have been covered in the egg mixture place in a medium skillet on medium heat with 1 tsp butter 1 tbs olive oil. Cook until lightly browned on each side (I like mine a little crispier so I wait for it to blacken a little on the bottom). Slice berry butter on top and add a blend of warm maple syrup and agave nectar on top of the toast (or if you don't have maple syrup use honey and agave). The butter will melt and omg you will feel like a pampered chef immediately! Sit down and enjoy with a glass of cold milk, pomegranate juice with selzter, or a glass of orange juice.