Lunch: French Toast with Berry Butter

This recipe includes superfoods such as:

Lemon

Health benefits of French Toast with Berry Butter

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 pound Unsalted Butter, Softened
1/2 cup Raspberries
1/2 cup Blackberries
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)

Instructions

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.
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 warm maple syrup.