French Toast Recipe with Sweetcorn and Blueberries

Sweetcorn french toast with blueberries

  • serves 4
  • Easy

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


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



  • 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


  • 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

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Nutritional Information

  • Kcals 420
  • Fat 22.1g
  • Saturates 9.6g
  • Carbs 37.4g
  • Sugars 21.5g
  • Fibre 4.8g
  • Protein 15.7g
  • Salt 0.8g