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Eggy Bread Fingers with Raspberry Compote

Eggy Bread Fingers with Raspberry Compote

Egg Bread Fingers Final Shot 1



  • 250g (2 cups) fresh or frozen raspberries
  • 2 tbsp fresh orange juice
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger


  • 4 thick slices of bread, preferably stale
  • 2 eggs
  • 60mL (¼ cup) milk
  • 1 tsp cinnamon
  • 2 tbsp butter


Raspberry compote:

  1. Place raspberries, orange juice, cinnamon and ginger in a small saucepan and bring to medium heat
  2. Once bubbling, reduce heat slightly and use a wooden spoon to stir and mash the berries
  3. Allow to simmer for 10-12 minutes

Eggy bread fingers:

  1. Remove crust of two sides of each slice of bread, then cut each into 3 equal thick sticks (with the crusts at the top and bottom of each stick)
  2. Combine the eggs, milk and cinnamon in a dish large enough to roll the bread sticks in
  3. Melt butter in a large frying pan over medium high heat
  4. Roll the sticks in the egg mixture being careful not to over soak them
  5. Add sticks to the pan (will need to do it in 2 batches) and turn to cook each side until golden brown
  6. Serve straight away with the compote on the side for dipping

Recipe by Amy Whiteford

Nutritional Information

  • Serving size 154g
  • Energy 1000kJ 239kcal
  • Protein 8.3g
  • Total fat 11.2g
  • Saturated fat 6.1g
  • Carbs (total) 22.7g
  • Carbs (sugar) 6.7g
  • Sodium 216mg
  • Fibre 5.1g

All nutrition values are per serve.

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