½cupheavy creammilk or dairy free milk of your choice
2teaspoonspure vanilla extract
4cupsgluten free corn flakes
4tablespoonsunsalted butter
Instructions
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.