By Traeger Kitchen
Part French toast, part bread pudding, this rich casserole will be the star of your next brunch or family breakfast. Serve with blueberries and Traegered breakfast sausages.
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|1 As Needed||Cooking Spray or Softened Butter|
|8 Whole||large egg|
|2 1/4 Cup||half-and-half|
|1/4 Cup||granulated sugar|
|1/4 Cup||brown sugar|
|1 1/2 Teaspoon||cinnamon|
|1 Whole||Loaf French or Italian Bread, Cubed|
|8 Ounce||Cream Cheese, Cut into Small Pieces|
|1 As Needed||powdered sugar|
|1 As Needed||butter|
|1 As Needed||Pancake Syrup|
Plan ahead! This recipe requires time overnight.
Coat a 9” by 13” baking dish with cooking spray or softened butter and set aside. In a large mixing bowl, thoroughly whisk together the eggs, half and half, white and brown sugars, vanilla, and cinnamon.
1 As Needed Cooking Spray or Softened Butter
8 Whole large egg
2 1/4 Cup half-and-half
1/4 Cup granulated sugar
1/4 Cup brown sugar
1 Tablespoon vanilla
1 1/2 Teaspoon cinnamon
Arrange half the bread cubes in the prepared baking dish and spread out to cover the bottom. Pour half the egg mixture evenly over the bread and distribute the cream cheese bits randomly over the bread. Top with the remaining bread cubes and egg mixture.
1 Whole Loaf French or Italian Bread, Cubed
8 Ounce Cream Cheese, Cut into Small Pieces
Cover tightly with foil and refrigerate overnight.
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Remove the foil from the casserole and bake for 55 to 60 minutes, or the top is slightly crusty and golden brown.
350 ˚F / 177 ˚C
Put a couple of tablespoons of powdered sugar in a small kitchen sieve and dust the top of the casserole with it.
1 As Needed powdered sugar
Cut the casserole into portions and serve warm with butter and syrup. Enjoy!
1 As Needed butter
1 As Needed Pancake Syrup