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Gluten Free Crunchy Sunbutter French Toast Recipe

Posted By Carol Kicinski On July 5, 2013 @ 10:05 am In Breakfast & Brunch,Entertaining | 15 Comments

Gluten Free Crunchy Sunbutter French Toast Recipe

Gluten Free Crunchy Sunbutter French Toast Recipe


1 pint blueberries
1 pint raspberries
3 tablespoons maple syrup
Juice of 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.


This Gluten Free Crunchy Sunbutter French Toast recipe serves 8.

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