Savory French Toast with Corn Cream and Warm Cherry Mostarda

Ingredient List

Corn Milk

4 cups fresh corn kernels (660 g)

2 cups water (475 g)

Corn Milk French Toast

2 cups prepared corn milk (475 g)

3 large eggs (150 g)

4 thick slices shokupan or brioche, about 2 inches thick (600 g)

2 tbsp unsalted butter (28 g), divided

2 sprigs fresh thyme

Freshly ground black pepper, to taste

1 cup freshly grated Parmesan (90 g)

Warm Cherry Mostarda

1 tbsp algae oil or neutral oil (15 g)

1 tbsp minced shallot (15 g)

1/4 cup fresh corn kernels (40 g)

1 tbsp fresh thyme leaves (3 g)

1 tbsp brown mustard seeds (12 g)

1/4 cup Bing cherries, halved (45 g)

1 tbsp unsalted butter (14 g)

1 tbsp apple cider vinegar (15 g)

Kosher salt, to taste

Freshly cracked black pepper, to taste

Corn Cream

1 cup prepared corn milk (240 g)

1 tbsp chopped scallions (8 g)

Kosher salt, to taste

How to Make Savory French Toast with Corn Cream and Warm Cherry Mostarda

Add the fresh corn kernels and water to a high-speed blender. Blend on high for about 5 minutes, or until the mixture is completely smooth.

Pour the blended corn through a fine mesh strainer, pressing firmly to extract as much liquid as possible. Reserve the fresh corn milk for the French toast custard and corn cream. The remaining corn pulp can be discarded or saved for breads, fritters, or other recipes.

Store the corn milk in the refrigerator for up to 3 days until you’re ready to use it.

Make the Corn Milk French Toast

Whisk together the prepared corn milk and eggs until completely smooth.

Arrange the thick slices of shokupan or brioche in a shallow dish and pour the custard over the bread. Gently press the bread into the custard so it absorbs as much liquid as possible, including the center.

Heat 1 tablespoon of butter in a cast iron skillet over medium heat. Add the soaked bread and cook until deeply golden brown.

Flip the French toast and place a press or heavy pan on top. Add the remaining butter, fresh thyme, and freshly ground black pepper to the skillet. Continue cooking until the second side is crisp and deeply browned.

Remove the press and generously cover the French toast with freshly grated Parmesan. Transfer the skillet to a 350°F oven and bake for 8 to 10 minutes, or until the Parmesan is melted, bubbling, and deeply golden.

Make the Warm Cherry Mostarda

Heat the algae oil or neutral oil in a skillet over medium heat. Add the shallots and cook until softened, then stir in the fresh corn kernels and cook until lightly charred. Add the fresh thyme leaves.

Push the vegetables to one side of the skillet. Add the brown mustard seeds with a small drizzle of oil and toast until they begin to pop, then stir everything together.

Add the halved Bing cherries, butter, apple cider vinegar, kosher salt, and black pepper. Cook just until the cherries soften slightly while still holding their shape. Taste and adjust the seasoning.

Make the Corn Cream

Add the remaining corn milk to a small saucepan and bring to a gentle simmer.

Cook until the corn milk naturally thickens into a silky sauce, then stir in the chopped scallions and season with kosher salt to taste.

Assemble the Parmesan French Toast

Transfer the Parmesan French toast to serving plates.

Spoon the warm cherry mostarda over the top, then finish with generous spoonfuls of the hot corn cream.

Serve immediately while the Parmesan crust is crisp and the corn cream is warm.

Savory French Toast with Corn Cream and Warm Cherry Mostarda

Print Recipe

Ingredients

Corn Milk

• 4 cups fresh corn kernels 660 g
• 2 cups water 475 g

Corn Milk French Toast

• 2 cups prepared corn milk 475 g
• 3 large eggs 150 g
• 4 thick slices shokupan or brioche about 2 inches thick (600 g)
• 2 tbsp unsalted butter 28 g, divided
• 2 sprigs fresh thyme
• Freshly ground black pepper to taste
• 1 cup freshly grated Parmesan 90 g

Warm Cherry Mostarda

• 1 tbsp algae oil or neutral oil 15 g
• 1 tbsp minced shallot 15 g
• 1/4 cup fresh corn kernels 40 g
• 1 tbsp fresh thyme leaves 3 g
• 1 tbsp brown mustard seeds 12 g
• 1/4 cup Bing cherries halved (45 g)
• 1 tbsp unsalted butter 14 g
• 1 tbsp apple cider vinegar 15 g
• Kosher salt to taste
• Freshly cracked black pepper to taste

Corn Cream

• 1 cup prepared corn milk 240 g
• 1 tbsp chopped scallions 8 g
• Kosher salt to taste

Instructions

• Add the fresh corn kernels and water to a high-speed blender. Blend on high for about 5 minutes, or until completely smooth.
• Pour the blended corn through a fine mesh strainer, pressing firmly to extract as much liquid as possible. Reserve the corn milk for the French toast custard and corn cream. Discard the pulp or save it for breads, fritters, or other recipes. Refrigerate the corn milk for up to 3 days if making ahead.
• Whisk together the corn milk and eggs until completely smooth to create the French toast custard.
• Arrange the thick slices of shokupan or brioche in a shallow dish and pour the custard over the bread. Gently press and squeeze the bread so it absorbs as much custard as possible, including the center.
• Heat 1 tablespoon of butter in a cast iron skillet over medium heat. Add the soaked bread and cook until deeply golden on the first side.
• Flip the French toast and place a press or heavy pan on top. Add the remaining tablespoon of butter, fresh thyme, and freshly ground black pepper to the skillet. Continue cooking until the second side is golden and crisp.
• Remove the press and cover the French toast with freshly grated Parmesan. Transfer the skillet to a 350°F oven and bake for 8 to 10 minutes, or until the cheese is melted, bubbling, and deeply golden.
• While the French toast bakes, heat the algae oil or neutral oil in a skillet over medium heat. Add the shallots and cook until softened, then stir in the fresh corn kernels and cook until lightly charred. Add the thyme leaves.
• Push the vegetables to one side of the pan. Add the brown mustard seeds with a small drizzle of oil and toast until they begin to pop. Stir everything together.
• Add the halved Bing cherries, butter, apple cider vinegar, kosher salt, and black pepper. Cook just until the cherries begin to soften while still holding their shape. Taste and adjust seasoning.
• To make the corn cream, bring the remaining corn milk to a gentle simmer and cook until it naturally thickens. Stir in the chopped scallions and season with kosher salt.
• Place the Parmesan French toast onto serving plates. Spoon the warm cherry mostarda over the top, then finish with generous spoonfuls of the hot corn cream.
• Serve immediately.

Notes

Fresh summer corn is the star of this savory French toast recipe. The naturally sweet corn milk adds incredible flavor to both the custard and the silky corn cream without relying on heavy cream.

Shokupan is my favorite bread for this recipe because it absorbs more custard than standard sandwich bread while still maintaining a light, airy texture. Thick-cut brioche or challah are excellent substitutes.

Pressing the French toast while it cooks helps create maximum surface contact with the pan, resulting in a beautifully crisp, deeply golden crust.

When making the warm cherry mostarda, cook the cherries just until they begin to soften. They should still hold their shape to provide bright bursts of sweetness alongside the savory Parmesan and corn.

Don’t throw away any leftover corn milk. It’s one of the most underrated ingredients in restaurant kitchens during peak corn season and can be used in risotto, pasta sauces, chowders, soups, or reduced into a silky sauce for grilled vegetables, seafood, or chicken.