Most days I wake up craving a savory breakfast of eggs, bacon and fruit. But every once in awhile I crave something sweet! French toast always hits the spot! It’s also super easy to clean up from the norm. It doesn’t have to be drenched in artificial maple syrup to taste good, I promise! This is one of our favorite combos. The crunchiness from the bread makes or breaks it. I don’t recommend using anything other than Dave’s Killer thinly sliced power seed bread for this recipe. Its dense yet light and makes the perfect french toast!
Chocolate Raspberry French Toast
- 1/4 cup almond milk
- 3 eggs beaten
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup pecans chopped
- Nonstick cooking spray
- 5-6 slices hearty Whole Wheat bread I use Daves Killer thinly sliced power seed
- 2 tbsp chocolate hazelnut butter We like Justin's, melted and thinned with almond milk
- 1/2 cup fresh raspberries
In a shallow bowl beat together eggs, almond milk, cinnamon and nutmeg.
Coat a griddle with cooking spray. Heat to medium.
Dip each bread slice into egg mixture, turning to coat evenly on both sides. Let bread soak in egg mixture, about 10 seconds each side.
Cook bread slices on hot griddle for 4-6 minutes or until golden brown, turning once hallway through cooking time.
Cut slices in half diagonally and arrange on plates.
Melt chocolate hazelnut butter in a small bowl in the microwave for 20 seconds. Stir. Add a tbsp of almond milk and stir until syrup consistency, adjusting milk if needed.
Drizzle chocolate mixture over french toast slices and top with raspberries and pecans. Enjoy!