Berry French Toast 

After successfully making gluten-free French toast, I wanted to try other fruits, and I decided on berries. I bought a frozen bag of mixed berries so that they will last longer and I can use them whenever I like. You can use whatever berries you like. There is a variety to choose from, but my go-to berries are blueberries, strawberries, raspberries, blackberries, and cranberries. Cranberries are a fall berry for me, though; that's when I typically see them in stores, and I have historically only used them in specific ways. One of these days, I'll experiment more with the cranberry. Next, the most important part of French toast is the toast. Gluten- free bread comes in all different brands and price points. They vary in size and texture, and the bread in the store is for the most part in the freezer section, though I have seen gluten-free bread on the shelves with the rest of the bread. You can also make your own gluten-free bread at home. I haven't yet made gluten-free French toast with homemade gluten-free bread, so stay tuned for that. Gluten-free French toast starts out just like regular French toast, with eggs, nondairy milk, cinnamon, sugar, and vanilla, if you like. 

In a bowl, combine the eggs, nondairy milk, cinnamon, sugar, and vanilla. Whisk to combine. Since most gluten-free bread I’ve found comes frozen, what I do is just toast each piece in the toaster on the lowest setting. Then I dip each piece in the egg one piece at a time as I cook them so they don’t get too soggy. I’ve found that toasting them just until thawed helps them keep their shape as well.

 You'll want to preheat your oven to the lowest setting, around 250–275. It's warm enough that if the French toast is still a bit undercooked when fully browned, it will cook in the oven, but it won't overcook because of the low temperature. On medium-high heat, place a skillet sprayed or oiled and cook each piece until browned on each side. Transfer to a baking sheet and place in the oven to stay warm. The last two pieces you cook will be cooked in the pan. I want to make sure they are cooked all the way through.

What I like about the pieces in the oven is that they get a little crispy around the edges. If you like this, you can do this with the last pieces of French toast too, and then, of course, you wouldn't need to cook them all the way through in the pan. Alternatively, you can cook all your French toast in the oven. I have done this. All you have to do is set your oven to 350°F and then line a baking sheet with parchment. Cook until puffed and crisp around the edges, about 10–15 minutes.

 While all of this is happening (the French toast is in the oven), you can cook your berries. This recipe calls for 3/4 of a 10-ounce bag of mixed berries. Add the berries to a small saucepan and cook on medium-high for about 3–5 minutes, or until tender and not overcooked. Once the berries are done, take the French toast out of the oven and place it on a plate. Dust with optional powdered sugar, and then add the berries. You can add it with or without the juice. Dust with more powdered sugar if desired.

This is a nice breakfast on its own or with other foods, like breakfast sausage. I do like breakfast sausage; I have no preference between patties or links.

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Yield 4-6 Slices 

Prep  Time 10 Min 

Author - Danielle 

Cook Time  20 Min 


4-6 slices gluten free bread

1 egg

1/2 cup coconut milk

1/4 cup sugar

1 tsp cinnamon

3/4 of one 10 oz bag frozen mixed berries

1/4 cup water

1/4 cup sugar

1/4 cup powdered sugar ( dusting) Optional


Preheat the oven to 350°F.

Line a sheet pan with foil and grease it.

Most gluten-free bread I’ve found comes frozen, so what I do is just toast each piece in the toaster on the lowest setting. Then I dip each piece in the egg one piece at a time as I cook them so they don’t get too soggy. I’ve found that toasting them helps them keep their shape as well.

In a bowl, combine the egg, milk, sugar, and cinnamon. Whisk to combine. Dip each piece of bread in the egg mixture, either one at a time or all at once, whichever you prefer.

On medium heat, spray or oil a skillet.

Cook each piece until brown on each side. Don’t worry if it’s not cooked all the way through. You’re going to put them in the oven to keep them warm while you cook the berries, and the toast will cook the rest of the way then. Place each piece of browned toast on a sheet pan and place it in the oven.

In a sauce pan, place about 3/4 of a bag of 10-ounce mixed berries (here you can use more or less berries to your preference; just be sure to adjust the water and sugar accordingly).

Add in the sugar and water. Cook on medium-high until the berries are soft and tender, about 3–5 minutes.

Take the berries off the heat. Take the French toast out of the oven and begin to plate.

Sprinkle powdered sugar on French toast.

Add berries to the French toast, leaving the juice behind in the sauce pan.

If you like the consistency of the berry juice, drizzle some on your French toast.

If you want a thicker, syrup-like consistency, let the juice cook on medium-high heat for another 2 minutes or so.



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