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Baked Blueberry French Toast Casserole

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




Number of people serving


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Units of measurement:
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


  • 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


  • 7

    Place the covered baking dish directly on the grill grate and bake for 30 minutes.

    350 ˚F / 177 ˚C


  • 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


  • 9

    Serve with syrup and whipped cream if desired. Enjoy!

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