About the Recipe
A fresh twist on a classic, perfect for brunch, lunch, or even dinner. This dish showcases the goodness of local dairy products and the vibrant flavours of local seasonal produce.
Chef’s note:
When I cook, I choose local dairy because it’s delicious, safe, healthy and high in quality — it makes a real difference in the kitchen. With over 400 dairy farms across BC, the milk, cream, and cheese we use are made close to home, supporting local farmers and strengthening our food security.
Ingredients
French Toast:
1 loaf sourdough bread, sliced thick (or any dense, thick-cut sandwich bread)
2 cups whole milk
¼ cup heavy cream
2 large eggs
⅛ cup melted butter
⅛ tsp fresh nutmeg
Tomato and Corn Relish:
2 cups tomatoes, chopped into ½-inch pieces
2 cups peaches, chopped into ½-inch pieces
1 cup fresh corn, raw, grilled, or steamed, cut off the cob into niblets
3 tbsp honey
½ tsp Vancouver Island sea salt
1 tsp cracked black pepper
2 tbsp fresh basil, torn into pieces
Preparation
In a shallow baking dish, whisk the eggs briefly. Add the milk, cream, and melted butter, then whisk again until combined. Stir in the nutmeg.
Place bread slices in the mixture. Soak for 10 minutes on one side, then flip and soak for another 10 minutes until well-saturated.
Heat a non-stick pan or griddle over medium heat. Cook the soaked bread for 3 minutes per side until golden brown.
In a bowl, toss together tomatoes, peaches, corn, honey, sea salt, pepper, and basil.
Plate the French toast, spoon over the relish, and enjoy.
Serving suggestions:
Add a generous scoop of cottage cheese for extra creaminess and protein.
Garnish with roasted BC hazelnuts for crunch.
Did you know? Local dairy is one of the most versatile ingredients in the kitchen — from milk and cream to cottage cheese, it adds flavour, texture, and nutrition while supporting our province’s farmers and communities.