May Recipe of the Month: Baked Blueberry French Toast Casserole

Recipe from traeger.com

Ingredients
1 Whole Loaf Crusty Italian or French Day-Old Bread, Cut into 1" Cubes
12 Ounce cream cheese, softened
1 Cup sour cream
1/2 Cup Confectioner's Sugar
1 Cup Blueberries
12 Whole egg, beaten
2 Cup milk
1/2 Cup maple syrup
1 Teaspoon vanilla extract
Pinch salt
Whipped cream

Instructions
Lightly grease a 9” x 13” (22x33) baking dish. Arrange half the bread cubes in the dish.

In a separate bowl, combine the softened cream cheese, sour cream and confectioners sugar using a handheld mixer. Spread evenly over the bread cubes using a rubber spatula. Sprinkle 1 cup (100 g) blueberries over the cream cheese mixture, and top with remaining bread cubes.

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

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

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

When ready to cook, set the Traeger to 350℉ (180 C) and preheat for 15 minutes. Place the covered baking dish directly on the grill grate and bake for 30 minutes. Then, remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm.

Serve with syrup and whipped cream if desired. Enjoy!