Prep time: 30 minutes | Cook time: 50 minutes
For the skillet:
-7 pieces of Alvarado Street Bakery Sprouted Cinnamon Raisin Bread
-½ cup oat milk
- 2 teaspoons of vanilla extract
-¼ cup of maple syrup
-1 tsp of cinnamon
-Dash of nutmeg
Honey-whipped goat cheese:
5 - 6 oz of goat cheese
1-2 Tablespoons of raw honey
Add ingredients to a food processor and blend for a minute until creamy.
3 cups of frozen blueberries
1-2 tablespoons of maple syrup
Dash of cinnamon
Add all of the ingredients together in a small saucepan cook on medium-low heat for 6-8 minutes or until cooked down. Mash berries with a fork.
Coconut whipped cream:
-1 can of whole fat coconut milk refrigerated overnight
- 1-2 teaspoons of maple syrup
- 1 teaspoon of vanilla extract
Place the hardened coconut milk from the can (drain the liquid) into a standup mixer. Using the whisk attachment mix the coconut cream for about a minute or until creamy. Add in the maple syrup and vanilla. Mix for another 30 seconds. Refrigerate until you are ready to top your skillets.
Prepare the honey whipped goat cheese, blueberry sauce, and coconut whipped cream. Preheat the oven to 350 Prepare two 4-inch or 6-inch mini-skillets, or use one larger skillet. Add a little bit of butter or ghee to the skillet to prevent the bake from sticking. Cut the Sprouted Cinnamon Raisin Bread and set aside. In a large bowl combine oat milk, eggs, maple syrup, vanilla, cinnamon, and nutmeg. Whisk until fully mixed. Add half of the bread to each skillet. Top with dollops of honey whipped goat cheese and add some of the blueberry sauce. Add the rest of the breadcrumbs to each of the skillets, then top with the remaining honey whipped goat cheese and a little bit more of the blueberry sauce.
Reserve some of the blueberry sauce to top the bake once you remove it from the oven. Pour the egg mixture over each of the skillets and press down into the mixture with a spoon or fork to make sure the egg mixture soaks into bread. Cover skillets with aluminum foil and bake for about 25-30 minutes. Remove foil and bake until the top is golden brown, about 15-20 minutes.
Let the skillets slightly cool. Reheat the blueberry sauce, and top the skillets with the sauce, powdered sugar, and coconut whipped cream. Enjoy!
Thanks to Tara Snyder (@bearnecessities___/) for the recipe.