Lemony French Toast with Raspberry Honey Butter

Lately I've been wanting some good French Toast. I have always believed that the bread you use is what makes the french toast so good and today I had some french bread to use. So what better time to make it then today!

Start by making the raspberry honey butter so it has time to chill in the fridge. Add one stick of unsalted  butter to the mixing bowl with the whisk attachment...

Then whip it until it's nice and fluffy!

Add in 1/2 a tablespoon of honey...

And about 1/3 of a cup of raspberries. Change to the paddle attachment and beat until well blended.

Using a spatula get all the butter out of the bowl onto a large piece of saran wrap and roll it into a log...

Then wrap it tightly in tin foil twisting the ends to compress the butter into a tight roll. Place in the fridge or freezer until ready to use.

Next, add two egg yolks to a large mixing bowl...

1 cup of half&half...

1/2 tablespoon of sugar...

1 teaspoon of vanilla extract...

The zest of one lemon...

Whisk it all together

Slice your French bread

Coat in the batter...

Place in a medium heat pan with about a 1/2 tablespoon of butter...

Flip and cook through completely. Enjoy with your butter and pure maple syrup!