Steps

• Step 1

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

  Ingredients

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

• Step 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.

  Ingredients

  • 12 Ounce cream cheese, softened

  • 1 Cup sour cream

  • 1/2 Cup powdered sugar

• Step 3

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

  Ingredients

  • 1 Cup fresh blueberries, rinsed

• Step 4

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

  Ingredients

  • 12  egg, beaten

  • 2 Cup milk

  • 1/2 Cup maple syrup

  • 1 Teaspoon vanilla extract

• Step 5

  Cover with foil and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.

• Step 6

  When ready to cook, set Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 7

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

  00:30

  350 ˚F / 177 ˚C

• Step 8

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

  00:30

  350 ˚F / 177 ˚C

• Step 9

  Serve with syrup and whipped cream if desired. Enjoy!

  Ingredients

  •  whipped cream, for serving

  •  maple syrup, for serving