Sweetcorn french toast with blueberries
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Serves 4
Skip to 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 oilfor frying
- butterfor frying
TO SERVE
- 1 tbsp icing sugar
- 1 tsp ground cinnamon
- 300g blueberries
Nutrition:
- kcal420
- fat22.1g
- saturates9.6g
- carbs37.4g
- sugars21.5g
- fibre4.8g
- protein15.7g
- salt0.8g
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.
