By Traeger Kitchen
Our blueberry breakfast casserole melds delicious crusty bread, flavorful smoke and juicy blueberries, creating the perfect sweet breakfast for Sunday brunch.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.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.
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
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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