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Baked Blueberry French Toast Casserole

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Apple

Our blueberry breakfast casserole melds delicious crusty bread, flavorful smoke and juicy blueberries, creating the perfect sweet breakfast for Sunday brunch.

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  • 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

  • whipped cream, for serving

  • maple syrup, for serving

  • 1

    Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish.

    • 1/2 loaf day-old Italian or French bread, cut into 1 inch cubes

  • 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.

    • 12 Ounce cream cheese, softened

    • 1 Cup sour cream

    • 1/2 Cup powdered sugar

  • 3

    Sprinkle blueberries over the cream cheese mixture, and top with remaining bread cubes.

    • 1 Cup fresh blueberries, rinsed

    • 1/2 loaf day-old Italian or French bread, cut into 1 inch cubes

  • 4

    In a large bowl, mix the eggs, milk, syrup, vanilla extract and salt. Pour over the bread cubes.

    • 12 egg, beaten

    • 2 Cup milk

    • 1/2 Cup maple syrup

    • 1 Teaspoon vanilla extract

  • 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

  • 7

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

  • 8

    Remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm.

  • 9

    Serve with syrup and whipped cream if desired. Enjoy!

    • whipped cream, for serving

    • maple syrup, for serving

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