Olive Magazine
French Toast Recipe with Sweetcorn and Blueberries

Sweetcorn french toast with blueberries

Published: July 15, 2018 at 9:40 am
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  • Preparation and cooking time
    • Total time
    • + soaking
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal420
fat22.1g
saturates9.6g
carbs37.4g
sugars21.5g
fibre4.8g
protein15.7g
salt0.8g
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Make this easy french toast for a decadent brunch, then check out our classic 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

Ingredients

  • 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

TO SERVE

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

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).

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
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