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.

Source: Diabetic Living Magazine


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • In a shallow dish beat together almond milk, eggs, cinnamon, and nutmeg. Set aside 1/2 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.

Nutrition Facts

2 slices bread, 1 tablespoon syrup, and 2 tablespoons raspberries
250 calories; protein 15g; carbohydrates 28.6g; dietary fiber 7.9g; sugars 4.4g; fat 11.7g; saturated fat 0.9g; vitamin a iu 222.5IU; vitamin c 4.3mg; folate 10.1mcg; calcium 237.4mg; iron 3.8mg; magnesium 10.7mg; potassium 285.5mg; sodium 391.3mg.

1 1/2 lean protein, 1 1/2 starch, 1 fat, 1/2 fruit