This beautiful blueberry french toast tastes as good as it looks and will have your entire crew sweilling with pride for the good ol' red white and blue! Layers of hearty french bread, sweetened cream cheese, and fresh blueberries are baked with whipped eggs and topped with an unforgettable strawberry syrup. Throw the dish together the night before and all you have to do the next morning is fire up the Traeger and let it bake. Perfect for neighborhood potlucks or family gatherings, this is one of those recipes you pass down through the generations. From our Traeger, to yours!
Blueberry Cream Cheese French Toast with Strawberry Syrup
Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 55-60 minutes
Serves: 10-12 people
Recommended Pellets: Apple, Pecan
1 loaf crusty Italian or French day-old bread, cut into 1-inch cubes
1 1/2 packages cream cheese (12 oz total), softened
1 cup sour cream
1/2 cup confectioner's sugar
1 cup fresh blueberries or 1 cup frozen, thawed and rinsed
12 eggs, beaten
2 cups milk
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon salt
whipped cream (optional)
For the Syrup:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh strawberries, sliced
1 tablespoon butter
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish.
In a separate bowl, combine the softened cream cheese, sour cream and confectioner's sugar using a handheld mixer.
Spread evenly over the bread cubes using a rubber spatula.
Sprinkle 1 cup 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.
When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 350 degreed F. Allow the grill to preheat for 10-15 minutes.
Placed the covered baking dish directly on the grill grate and bake for 30 minutes.
Remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm.
Meanwhile, prepare the strawberry syrup by combining the water, sugar and cornstarch in a medium saucepan over high heat. Bring to a boil, stirring constantly for 3-4 minutes.
Slowly stir in the strawberry slices, reduce the heat and allow the syrup to simmer for 10-12 minutes. Stir in the tablespoon of butter and remove from the heat.
Serve the syrup with the french toast along with whipped cream (if desired).
Blueberry Cream Cheese French Toast with Strawberry Syrup.docx (14.60 kb)