Gluten Free Crunchy SunButter French Toast Recipe

Start to Finish: 30 Minutes

Servings: 8 Servings



1 pint blueberries

1 pint raspberries

3 tablespoons maple syrup

Juice of 1 lemon

16 slices gluten free sandwich bread

1/2 cup SunButter® Creamy

4 large eggs

1/2 cup heavy cream, milk or dairy free milk of your choice

2 teaspoons pure vanilla extract

4 cups gluten free corn flakes

4 tablespoons unsalted butter



  1. Preheat oven to 250°F.
  2. Combine blueberries, half the raspberries, maple syrup, and lemon juice in a saucepan. Bring to boil and let boil until the raspberries start to break down, about 5 minutes. Remove from the heat and stir in the remaining raspberries.
  3. Spread Sunbutter on 8 slices of bread and top with the remaining slices, making 8 sandwiches.
  4. Combine eggs, cream, and vanilla in a pie plate. Put the corn flakes in a food storage bag and crush into fine crumbs. Pour the crushed cornflakes onto a plate.
  5. Soak the sandwiches lightly in the egg mixture then dip into the cornflakes, pressing so that cornflake crumbs adhere to the sandwiches. Place the sandwiches on a baking sheet.
  6. Heat a large skillet over medium heat. Add 1 tablespoon of butter and let it melt. Cook half of the sandwiches until browned on the bottom, about 2 to 3 minutes. Remove sandwiches from the skillet and place back on the baking sheet. Melt another tablespoon of butter and cook the sandwiches on the other side until browned, about 2 minutes. Place on another baking sheet or plate and keep warm in the oven. Wipe out the skillet and repeat with the remaining sandwiches.
  7. Serve the sandwiches topped with the maple berry syrup.
Share This Recipe