Gluten Free Crunchy Sunbutter French Toast Recipe
I have a houseful of family here right now. We are setting off each day exploring all that the gorgeous Florida Gulf Coast has to offer. And spending a fair amount of time running for cover when thunderstorms come rolling in as they do most days in July.
All this fun and running for cover means we need to fuel up before we set out on the day’s adventure. And that means breakfast!
I may not be on vacation but my family is and I think when one is on vacation that breakfast should be a little special, like something you could order in a restaurant. However I do not have a restaurant in my home (seriously though, how cool would that be?) so I want breakfast recipes that seem special but are not too complicated.
This Gluten Free Crunchy Sunbutter French Toast recipe is a nut-free play on the peanut butter and jelly sandwich. Slices of gluten free bread are spread with Sunbutter, dipped into an egg custard mixture and then, for a special crunch, dipped into crushed gluten free corn flakes before being fried up. To top it all off is a quick syrup made of berries and maple syrup. The result is a beautiful breakfast that is fun for the kids and sophisticated enough for the adults.
- 1 pint blueberries
- 1 pint raspberries
- 3 tablespoons maple syrup
- 1 lemon
- 16 slices gluten free sandwich bread
- ½ cup creamy Sunbutter
- 4 large eggs
- ½ 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
Preheat oven to 250 degrees.
Combine the blueberries, half the raspberries, the 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.
Spread the Sunbutter on 8 slices of bread and top with the remaining slices, making 8 sandwiches.
Combine the 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.
Soak the sandwiches lightly in the egg mixture then dip into the cornflakes, pressing so that corn flake crumbs adhere to the sandwiches. Place the sandwiches on a baking sheet.
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 – 3 minutes. Remove the 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.
Serve the sandwiches topped with the berry sauce.
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