Prosciutto French Toast Sticks

In a medium non-stick skillet, melt 2 Tbsp. butter over medium-high heat. Add mushrooms and sauté. Add in the arugula and mix until it wilts, 2-3 minutes. Remove from heat and set aside. While the mushroom mixture is cooling, place the ricotta into a small mixing bowl. Once cooled, add the mushroom mixture and mix until incorporated. In a small bowl, whisk together the eggs, cream, milk, cinnamon and vanilla until well blended and slightly frothy. Take a slice of bread and using a rolling pin, roll to flatten down (may remove crust, if desired.) Place 2 Tbsp. of mixture and place down the middle of the flattened bread. Grabbing the edge of the bread closest to you, roll up the bread and gently press down as you roll to help seal. Continue on with the remaining slices or until all of the mixture is gone. Take a large non-stick skillet and place over medium heat. Add the remaining butter to melt. Re-whisk the egg mixture. Taking a roll, place it in the custard, coating all sides allowing excess to drip off. Place in the pan. Repeat for the remaining rolls. Cook for 3-4 minutes per side or until golden brown. Gently roll the rollup grabbing the prosciutto wrapping it around. Clean the pan and place the finished rolls back into the hot pan turning when each side begins to get crispy. Plate and serve with warm agave nectar.