Tuesday, March 4, 2014

Tuesday Tasties No.23

This post will mark my 70th post on my blog! So, as a start, I'd just like to say thank you to everyone for your continued to support!

Moving swiftly on before things get a little to emotional, this week I'm sharing an idea for Sunday brunch which is fairly quick to fling together and incredibly satisfying.

Cornbread French Toast & Maple Bacon
As I'm sure you've guessed, there are a few steps to this dish, making the cornbread, turning it into some deliciously squashy French toast before crisping up your bacon before slathering it in some scrummy maple syrup. You'll need:
  • 5 eggs
  • 100ml double cream
  • Maple syrup
  • Pinch of paprika
  • Streaky bacon
  • 400ml of milk
  • 60g unsalted butter, melted
  • 200g sweetcorn
  • 4 spring onions
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • Big pinch of salt
  • 160g polenta
  • 65g bread flour
As is the norm for my recipes,pre-heat your oven to 200 degree and grab yourself a loaf tin. I lined mine to make for easy removal from the tin once the loaf had cooked.

Next, mix together the milk, 3 eggs, butter, sweetcorn and spring onions.
 In a separate bowl sift together the baking powder, caster sugar, salt, polenta and bread flour.
Then it's time to combine the two. Give everything a good old mix and it should look like this.
Then it's time to plonk it into your prepared loaf tin and stick in the oven for 40-50 minutes. The original recipe this was inspired by only called for 30 minutes but it was no-where near enough in my oven!
I placed the tin on a tray in case of spillages. You'll know the loaf is cooked when a skewer comes out clean.
You'll need to leave the loaf in the tin for at least 5 minutes before removing and leaving the loaf to cool completely.

Whilst the loaf is cooling, you can take the opportunity to make up the mixture for the French toast. In a bowl, mix together the cream, remaining eggs and the paprika. Feel free to get a whisk in there if you need to.

Slice off two thick-ish pieces of the cornbread and immerse into the cream mixture. Be sure to give it a good turn to ensure it's all covered. Then heat a frying pan before adding the bread to the pan.
You'll know it's ready when they're nice and brown and looking like the picture below. The edges will be crispy but the bread will be lovely and squashy, not far from the consistency of bread and butter pudding.
The final step is to fry off your bacon before plating up. Pile the bacon nice and high before slathering in oodles of maple syrup. Then it's time to dig in!

 Comfort food at it's finest, I hope you enjoyed this one!


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