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Recipes Breakfast

Eggnog French Toast Sticks with Spiced Persimmon Compote

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Author:

Erin

Published:

December 6, 2017

Updated:

December 6, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

IMG_9622Wintery 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!).
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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!

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Eggnog Protein French Toast Sticks with Spiced Persimmon Compote

Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Servings: 3 servings
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Servings: 3 servings

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 Information

Calories: 321kcal (16%), Carbohydrates: 61g (20%), Protein: 16g (32%), Fat: 4g (6%), Cholesterol: 68mg (23%), Sodium: 102mg (4%), Potassium: 259mg (7%), Fiber: 4g (17%), Sugar: 22g (24%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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