Red, White and Blue Gluten-Free, Dairy-Free French Toast

I made this red, white and blue version of my favorite French toast for the 4th of July this year. My family loved it. I reduced the sugar by increasing stevia, and no one noticed. It was plenty sweet.

The secret ingredient in this recipe is vegan cream cheese. I’ve found several versions during the past year in my regular and organic supermarkets. Even Trader Joe’s carries its own brand of vegan cream cheese.

You could use fresh berries in this French toast, and it would taste great! However, fresh berries don’t last more than a day in my house (teenagers inhale them), so I use frozen berries, which I keep year-round in my freezer. Coated with dairy-free cream cheese and coconut sugar, the frozen berries are delicious.

I buy uncut loaves of gluten-free bread at a local bakery, but if it’s not available, I use sliced gluten-free bread from the supermarket. Sliced bread works well in this recipe because the egg mixture creates an eggy layer between the slices of bread. I rarely bake gluten-free bread any more, but if I did, homemade gluten-free bread would be a special treat in this French toast.

You can make this recipe ahead of time, and keep it, covered, in the fridge until ready to bake. Add an extra 10 minutes to baking time if using it directly from the fridge.

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Print Recipe

Red, White and Blue Gluten-Free, Dairy-Free French Toast

By Springhouse Turtle – Serves: 6

Prep Time: 45 minutes – Cooking Time: 35 minutes – Total Time: 1 hour 15 minutes

Blueberries, strawberries, eggs, bread and dairy-free cream cheese combine to form a one-dish breakfast worthy of the 4th of July.

Ingredients

• 6 thick slices gluten-free bread
• 8 eggs
• 1/4 teaspoon stevia liquid (for eggs)
• 1/2 teaspoon vanilla (for eggs)
• 1.5 cups dairy-free milk (I use cashew or coconut milk)
• 3 tablespoons starch (organic corn, potato, arrowroot or tapioca)
• 1 cup fresh or frozen blueberries, thawed
• 1 cup fresh or frozen raspberries, thawed
• 1/4 cup coconut sugar
• 1 teaspoon stevia liquid (for cream cheese)
• 1 teaspoon vanilla (for cream cheese)
• 2/3 cup vegan cream cheese, softened

Instructions

1

Preheat the oven to 350 degrees F.

2

Grease a 9" by 13" baking dish with vegan butter.

3

Lay the slices of bread in a single layer on the bottom of the baking dish (or a double layer if using regular sliced bread), and set aside.

4

Whisk the eggs, dairy-free milk, 1/4 teaspoon stevia and 1/2 teaspoon vanilla in a medium bowl or in a blender.

5

Sprinkle the corn starch over the top of the egg mixture, and whisk in.

6

Pour the egg mixture over the bread. Be careful to cover the bread completely.

7

In a medium bowl, mix the coconut sugar, 1 teaspoon stevia, 1 teaspoon vanilla and the vegan cream cheese.

8

Add the berries and stir gently until completely coated.

9

Spread the berry mixture on top of the bread in the baking dish.

10

Bake, uncovered, at 350 degrees F for 35 minutes.

11

Remove from oven, and let sit for a few minutes, then cut into squares.

12

Serve immediately.

Use one cup each of frozen blueberries and raspberries. If you’ve got fresh berries, use them instead!

Whisk eggs and dairy-free milk together with vanilla and stevia. Sprinkle starch on top, and whisk it into the egg mixture.

Pour the egg mixture over the sliced bread spread out onto a greased baking dish. Make sure to cover the bread completely or it will be dry when baked.

The secret ingredient in this recipe is 1/2 cup dairy-free cream cheese.

Whisk the cream cheese together with coconut sugar, stevia and vanilla.

Fold in the fresh or frozen berries.

Mix until the berries are thoroughly coated.

Spread the berry cream cheese mixture over the bread and eggs.

Bake in a 350 degree F oven for 35 minutes.

Allow the French toast to sit for a few minutes. Cut into slices and serve immediately.

Springhouse Turtle Eats