Make this easy french toast for a decadent brunch, then check out our classic french toast, eggy bread, french toast bagel, vegan french toast, brioche french toast and more of the best brunch recipes.

Recipe tip: French toast should be made from slabs of good-quality white bread – nothing fancy like brioche, though, as it’s too soft and the end result will be soggy. The sweetcorn purée thickens as the batter is cooked, creating a custardy centre with crisp edges


  • 4 thick slices day-old white bread
  • 200g corn on the cob kernels (fresh or tinned)
  • 300ml whole milk
  • 4 large eggs
  • 2 tbsp, plus extra to serve maple syrup
  • 2 tbsp brown butter, (see notes below)
  • vegetable oil, for frying
  • butter, for frying


  • 1 tbsp icing sugar
  • 1 tsp ground cinnamon
  • 300g blueberries


  • STEP 1

    Heat the oven 130C/fan 110C/gas ¼. Put the bread slices on a wire rack, then bake in the oven for 20 minutes to dry them out.

  • STEP 2

    Meanwhile, make the batter. Put the sweetcorn and milk into a blender or food processor, and whizz until smooth. Pour through a fine sieve into a bowl, pressing down on the purée with the back of a spoon to extract as much liquid as possible. Whisk the eggs, maple syrup, brown butter and a pinch of salt into this liquid (discard the solids) until smooth.

  • STEP 3

    Lay the bread slices in a shallow roasting tin and pour over the batter, turning each piece to coat. Leave to soak for 5 minutes, turning the slices occasionally – they should soak up almost all the liquid.

  • STEP 4

    Heat a little oil and butter in a large, non-stick frying pan and fry the soaked bread slices, in batches, for 2 minutes on each side until golden.

  • STEP 5

    Mix together the icing sugar and cinnamon, then dust over the hot toast. Serve with the blueberries and plenty of maple syrup.

To make brown butter, put 50g butter in a small pan and cook over a medium heat, whisking, until it smells nutty and looks brown. Pour into a heatproof bowl and cool.

Recipe extracted from Root & Leaf: Big, Bold Vegetarian Food by Rich Harris (£19.99, Kyle Books).

Root and leaf book cover

Discover our best french toast recipes here, including, our epic peanut butter and jelly recipe...

Peanut Butter French Toast Recipe

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating