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In a shallow dish, beat together almond milk, egg, 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. 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.