A week ago, the most exciting box showed up on my doorstep.

You guys know how much we love Kerrygold products. Their butter is always in our fridge, usually on our counter, and the deli drawer almost always has 1-2 of their cheeses hanging out. If you haven’t made mac’n’cheese with their Dubliner, you are missing out.

 


Did you ever used to eat butter when you were younger?

No? Just me?

I promise I’m not Paula Deen’s daughter…but I totally used to eat butter sandwiches.

Just sliced white bread and butter. Can you even call that a sandwich if it’s just bread and butter?  Ooh, and my favorite way to do it? One slice – spread with a thick layer of butter and folded in half. Less crust, more butter.

I’m pretty sure if we had Kerrygold when I was growing up, I would have eaten them even more.

 

That box that got dropped off? It had the new Kerrygold Naturally Softer and Reduced Fat Butters – in tubs! Aka, my dream mail delivery.

Kerrygold’s new tubs offer the same taste (and incredibly delicious and basic ingredients) but they are easier to spread from the fridge than their foil wrapped butter. And this is helpful for people like me that usually forget to set butter out to soften for bread. For baking, sure I remember, but that’s only because I have to write myself a note to do it.

 

Kerrygold and the Irish Dairy Board chose a group of bloggers to compete in a contest with their new Naturally Softer and Reduced Fat butters, and I am so excited to be participating.

These new varieties are made for cooking and spreading rather than baking, so the contest is to come up with fun new ways and recipes to use the butter.

Yup. A butter contest. How could I say no?

 

For the first recipe, I wanted to make a sweet mix and use it in cooking AND to spread. Because, really, if you give me a couple of tubs of Kerrygold? I’m going to use as much as possible.

I got the butter the day I baked my Pumpkin Spice Swirl Bread and knew I had to make some french toast.

Since the bread has swirls of pumpkin and cinnamon and brown sugar, I wanted the butter to bring some salt and tang to balance the sweetness.

To make the butter, I took about 1/4 cup out of the container and stirred in a pinch of salt, some vanilla bean paste (for flavor and specks!) and some grapefruit zest to add a little citrus punch.

 

The batter for the french toast was pretty basic, but when it came to cooking, I put a pat of the grapefruit vanilla butter IN the pan and cooked the french toast in it – and then added a nice, fat, slab of the butter on top before serving.

The tang of grapefruit and depth of the vanilla soaked into the french toast, thanks to the melted pool in the skillet, and the slice on top dissolved into a silky syrup. I’ve never been a fan of maple syrup on french toast (I know; I am weird), so this was just about perfect for me. You could definitely add maple if you want, but that pure butter flavor is delicious on its own.

Does anyone want to make me some bread so I can have this again? I’ll bring the butter.

 

French Toast with Salted Grapefruit Vanilla Butter

Makes: 2 servings

Ingredients:

  • 4 1-inchthick  slices of your favorite bread  (I used slices of my Pumpkin Spice Swirl Bread)
  • 3 eggs
  • 1/4 cup milk or cream
  • 1/2 tsp vanilla
  • pinch of salt
  • 1/4 cup Kerrygold butter, softened
  • 2 tsp grapefruit zest
  • 1/2 tsp vanilla bean paste
  • small pinch of salt

Directions:

  1. Place a skillet over medium heat. Have your slices of bread ready, sitting aside while you mix the batter.
  2. In a shallow plate or pie dish, whisk the eggs with the milk, vanilla, and pinch of salt.
  3. Put the butter in a small bowl and mix in the grapefruit zest, vanilla bean paste, and pinch of salt.
  4. Drop 1-2 tsp of the flavored butter in the pan.
  5. Take one slice of bread and drag it through your egg mixture, letting it coat each side of the bread. Place the bread in the pan with the butter and cook on medium, 3-4 minutes on the first side until the egg is set and golden. Flip the slice over and cook for another 1-2 minutes until browned.
  6. Remove the first slice from the and repeat with the remaining bread.
  7. Serve the french toast warm with a pat of the grapefruit vanilla butter, and maple syrup, if you want.

 

To participate in this contest, I did receive the butters for free to use in my entries. As always, all opinions and recipes are my own.

14 comments

  1. This butter sounds incredible! Love the sweet/salty combination and the inspired touch of grapefruit!

  2. This looks sensational!!!

  3. Woah! What a great combo of flavours!! It looks fab :)

  4. what?!! that butter sounds amazing! and i don’t even like butter that much!

  5. Grapefruit vanilla butter sounds so unique and delicious.

  6. I love your butter idea! And yes, I got busted with a stick a time or two. I’m going to have to find that butter you mention. Sounds great! It’s 10 at night and you’ve got me thinking about breakfast! Thanks for sharing!

  7. No, you’re not alone. I used to eat PLAIN butter when I was little. Mom says I would beg for it. LOL :-)
    I forget to sit my butter out to soften too, so that’s why I got a butter bell.
    Looks delish!

  8. I totally used to eat butter sandwiches…so you’re not alone. Damn that grapefruit vanilla butter looks good! I’d seriously contemplate just eating it by the spoonful. Dangerous stuff.

  9. I love what you did with the butter, it sounds delicious!

  10. This french toast looks amazing!! And I adore my Kerrygold too :)

  11. Pingback: grilled cheese with apple and rosemary walnut butter

  12. Pingback: Cranberry Meyer Lemon Butter

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