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In a shallow bowl beat together eggs, almond milk, cinnamon and nutmeg.
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Coat a griddle with cooking spray. Heat to medium.
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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.
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Cook bread slices on hot griddle for 4-6 minutes or until golden brown, turning once hallway through cooking time.
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Cut slices in half diagonally and arrange on plates.
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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.
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Drizzle chocolate mixture over french toast slices and top with raspberries and pecans. Enjoy!