Eggnog Protein French Toast Sticks with Spiced Persimmon Compote
Servings: 3 servings
Calories: 321kcal
Ingredients
- 4 slices Dave's Killer Wheat Bread dried out at least overnight and sliced into 1" strips
- 1/3 cup Califia Farms Almond Milk Holiday Nog
- 1 egg
- 2 egg whites
- 1/2 scoop Cellucor Cinnamon Swirl Whey Protein
- 1/2 tsp ground cinnamon
Compote Ingredients:
- 2 persimmons peeled and chopped
- 2 tbsp lemon juice
- 2 tbsp water
- 1 1/2 tbsp maple syrup
- 1 tsp lemon zest
- 1/2 tsp arrowroot flour
- Pinch of each: cinnamon, ground cloves, ginger
- Optional: small pinch of cardamom
Instructions
- In a small pan, combine persimmon, syrup, and lemon juice. Bring to a boil over medium heat, then lower heat to a simmer and add spices.
- In a small bowl, whisk water and arrowroot flour, then stir into persimmon mixture. Continue to simmer for another 3-5 minutes until thickened and transfer to a resealable container and allow to cool before placing in refrigerator (this can be done ahead of time).
- Whisk all toast ingredients except bread until smooth. Arrange sliced, dried out bread in a flat bottom dish (I used a 6 cup rectangular Pyrex dish) and pour egg mixture on top. Soak the bread for 5-10 minutes until egg mixture is absorbed but bread is not overly soggy.
- Heat a griddle or skillet over medium-high heat and spray with non-stick cooking spray. Cook toast sticks in batches until golden brown on both sides. You may need to turn down heat to medium after 1st batch.
- Serve French toast sticks with persimmon compote.
Nutrition
Calories: 321kcal | Carbohydrates: 61g | Protein: 16g | Fat: 4g | Cholesterol: 68mg | Sodium: 102mg | Potassium: 259mg | Fiber: 4g | Sugar: 22g