Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.
Mix together the icing sugar and cinnamon, then dust over the hot toast. Serve with the blueberries and plenty of maple syrup.