Instructions:

For Whipped Sweet Strawberry Butter:

1. Beat the Kerrygold Salted Butter for 30-60 seconds with an electric mixer; with the mixer still running, add the sugar in a slow, steady stream. Beat until the butter is light and fluffy.
2. Add about half the strawberries and beat again until the butter turns pale pink; stop the machine and stir in the remaining strawberries by hand.

For Brioche (or Challah) French Toast:

1. Before getting started, you may want to preheat the oven to its lowest setting to keep the first batch warm while you cook the second batch.
2. Whisk the eggs lightly in a flat baking dish large enough to hold two slices of the bread. Add the milk and nutmeg and whisk until fairly smooth. Place two slices of bread in the mixture; let soak 1 minute and turn over to soak 1 more minute, or until bread is laden with the moisture but can still hold its shape.
3. Melt 2 teaspoons of Kerrygold Salted Butter in a large nonstick skillet over medium heat. Add the bread and cook without moving until the underside is golden, about 4 minutes. Slide onto a plate and melt another 2 teaspoons of the butter in the skillet. Return the bread to the skillet, flipped over so the uncooked side faces down. Cook until golden on the underside and the center is cooked through, 3-4 minutes. Transfer to a plate and drape with foil or place in a 200 degree oven to keep warm.
4. Repeat with remaining ingredients.