Ingredients

Method

For the French toast
• 4 free-range eggs
• 1½ cups cream or milk
• Sea salt and freshly ground black pepper, to taste
• 4 T butter
• 4 thick slices stale white bread
For the creamed corn:
• 6 cobs sweetcorn, blanched
• 2 T butter
• 5 cloves garlic, finely chopped
• 1 cup cream
• Sea salt and freshly ground black pepper, to taste
• 4 T Parmesan, finely grated

Method

Ingredients

Whisk together the eggs, cream or milk and a little salt and pepper in a bowl.

Heat 1 T butter in a nonstick frying pan over a medium heat. Soak 1 slice bread in the egg mixture. Place into the pan and cook until golden, then turn and cook the other side. Repeat with the remaining
butter and bread.

To make the creamed corn, place the corn directly over a gas flame and char all over, or boil until tender. Cut the corn off the cobs. Heat the butter in a pan over a medium heat. Add the garlic and cook for 1 minute. Add the cream and corn and cook for 5–10 minutes until soft. Season to taste.

Serve the corn on the French toast with a sprinkle of Parmesan.

Cook's note: The best thing slice sliced bread is stale sliced bread made into French toast doorstops - or save it to make croutons or bread-and-butter pudding.

Browse more French toast recipes here.