Wintery mornings call for winter-themed breakfasts! And it’s only 45 degrees and raining cats and dogs in San Antonio right now *gasp* so it’s basically winter here. Persimmons and eggnog are out in full force right now, so I decided to combine them for some French toast stick fun. The sweetness of the persimmon and the tanginess of the egg nog makes for a great combo! I even got crazy and added a little pinch of cardamom to the persimmon compote. It’s an expensive spice but it’s so unique and delicious (when used sparingly!).
As far as the bread goes, you can use whatever kind you like. I used this brand because it’s what I have around my kitchen BUT a big loaf of bread that you can slice thick would work even better! Just be sure to let it dry/stale out a bit before you turn it into French toast sticks for best results.
Also, fair warning…the macros on this recipe are not great. The persimmons have a lot of natural sugar, so naturally, the recipe is higher in carbs/sugar than I normally like to eat. But dang if it isn’t delicious and great for a pre-leg day breakfast!
Eggnog Protein French Toast Sticks with Spiced Persimmon Compote
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.
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