Chocolate Raspberry French Toast

serves 2-3

Ingredients:

• 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 

Method:

1. In a shallow bowl beat together eggs, almond milk, cinnamon and nutmeg.
2. Coat a griddle with cooking spray. Heat to medium.
3. 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.
4. Cook bread slices on hot griddle for 4-6 minutes or until golden brown, turning once hallway through cooking time. 
5. Cut slices in half diagonally and arrange on plates.
6. 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.
7. Drizzle chocolate mixture over french toast slices and top with raspberries and pecans. Enjoy!