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Sweetcorn french toast with blueberries

Name: Sweetcorn french toast with blueberries
Total time: 30 min
Ingredients: day-old white bread 4 thick slices; corn on the cob kernels (fresh or tinned) 200g; whole milk 300ml; eggs 4 large; maple syrup 2 tbsp, plus extra to serve; brown butter 2 tbsp, (see notes below); vegetable oil, for frying; butter, for frying; icing sugar 1 tbsp; ground cinnamon 1 tsp; blueberries 300g

30 minutes + soaking
serves 4
Easy

Check out this super easy indulgent French toast recipe using sweetcorn, ready in 30 minutes. Try for your next weekend brunch...

Published: July 15, 2018 at 9:40 am

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

Ingredients

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

TO SERVE

icing sugar 1 tbsp
ground cinnamon 1 tsp
blueberries 300g

Method

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).