Your day will be off to a sweet start with this chocolate almond-coated French toast, topped with chocolate syrup and fresh raspberries. This quick, delicious breakfast for two is ready in just 10 minutes.
Nutrition per serving may change if servings are adjusted.
½ cup unsweetened almond milk (such as Almond Breeze® brand)
⅓ cup refrigerated or frozen egg product, thawed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup dark chocolate-flavor almonds, finely chopped (1½ ounces)
Nonstick cooking spray
4 slices light whole-wheat bread (such as Village Hearth® or Sara Lee® brand)
2 tablespoons sugar-free chocolate-flavor syrup
¼ cup fresh raspberries
In a shallow dish beat together almond milk, eggs, cinnamon, and nutmeg. Set aside ½ tablespoon of the chopped almonds for garnish. Place the remaining chopped almonds in another shallow dish.
Coat a griddle with cooking spray (see Tip). Heat griddle over medium heat. Meanwhile, dip each bread slice into the egg mixture, turning to coat both sides (let bread soak in egg mixture about 10 seconds per side). Dip soaked bread in the almonds, turning to coat both sides.
Cook almond-coated bread slices on hot griddle 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Cut slices in half diagonally. Arrange on two serving plates.
Drizzle chocolate syrup over the bread slices; top with raspberries. Sprinkle with the reserved chopped almonds.
Tip: If you do not have a griddle, coat a large skillet with nonstick cooking spray; continue as directed, except cook half of the bread slices at a time.