Eggy Bread Fingers with Raspberry Compote
Eggy Bread Fingers with Raspberry Compote
- Preparation time 30 mins
- Serves 4 people
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Ingredients
RASPBERRY COMPOTE
- 250g (2 cups) fresh or frozen raspberries
- 2 tbsp fresh orange juice
- ¼ tsp cinnamon
- ¼ tsp ground ginger
EGGY BREAD FINGERS
- 4 thick slices of bread, preferably stale
- 2 eggs
- 60mL (¼ cup) milk
- 1 tsp cinnamon
- 2 tbsp butter
Method
Raspberry compote:
- Place raspberries, orange juice, cinnamon and ginger in a small saucepan and bring to medium heat
- Once bubbling, reduce heat slightly and use a wooden spoon to stir and mash the berries
- Allow to simmer for 10-12 minutes
Eggy bread fingers:
- 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)
- Combine the eggs, milk and cinnamon in a dish large enough to roll the bread sticks in
- Melt butter in a large frying pan over medium high heat
- Roll the sticks in the egg mixture being careful not to over soak them
- Add sticks to the pan (will need to do it in 2 batches) and turn to cook each side until golden brown
- 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.