Baked Blueberry French Toast Casserole
By Traeger Kitchen
Our blueberry breakfast casserole melds delicious crusty bread, flavorful smoke, and juicy blueberries to create the perfect sweet breakfast for Sunday brunch.
Prep Time
8 Hours
Cook Time
1 Hours
Pellets
Apple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | loaf day-old Italian or French bread, cut into 1 inch cubes |
| 12 Ounce | cream cheese, softened |
| 1 Cup | sour cream |
| 1/2 Cup | powdered sugar |
| 1 Cup | fresh blueberries, rinsed |
| 12 | egg, beaten |
| 2 Cup | milk |
| 1/2 Cup | maple syrup |
| 1 Teaspoon | vanilla extract |
| Pinch | salt |
| whipped cream, for serving | |
| maple syrup, for serving |
Step
1
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish.
2
In a separate bowl, combine the softened cream cheese, sour cream and powdered sugar using a handheld mixer. Spread evenly over the bread cubes using a rubber spatula.
3
Sprinkle blueberries over the cream cheese mixture, and top with remaining bread cubes.
4
In a large bowl, mix the eggs, milk, syrup, vanilla extract and salt. Pour over the bread cubes.
5
Cover with foil and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
6
When ready to cook, set Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
7
Place the covered baking dish directly on the grill grate and bake for 30 minutes.
350 ˚F / 177 ˚C
00:30
8
Remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm.
350 ˚F / 177 ˚C
00:30
9
Serve with syrup and whipped cream if desired. Enjoy!
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