Blueberry Cream Cheese French Toast Casserole

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Course: Breakfast

Keyword: dutch oven, french toast

Prep Time: 15

Cook Time: 45

Servings:

Calories: 396kcal

Line your dutch oven with parchment paper or spray the inside with cooking spray.
If baking in the oven, preheat the oven to 350 degrees and spray the casserole dish with cooking spray.
Cut bread into one inch cubes and set aside.
Beat eggs until combined. Whisk in the half and half, brown sugar, vanilla and cinnamon. Gently fold in bread cubes. Cover and place in the refrigerator for at least 3 hours and upwards of 24 hours, or place in a ziplock back and refrigerate until ready to assemble casserole at your campsite.
In a separate bowl, mix half and half and vanilla into whipped cream cheese. Mix powdered sugar into the cream cheese until combined. Gently fold in blueberries and place in a ziplock bag and refrigerate until ready to assemble the casserole.
Layer half of the bread cubes mixture into the bottom of the Dutch oven or casserole dish. Spread all of blueberry cream cheese in an even layer over the top of the bread cubes. Cover the cream cheese with the remaining bread cubes mixture.
Place the dutch oven on top of 10 pieces of charcoal (evenly spaced apart or in a ring) with 20 pieces of charcoal on top of the dutch oven lid (again, evenly spaced apart or in a ring around the outside).
Cook in the dutch oven for approximately 30-45 minutes. Cooking times are approximate and will depend on air temperature and well as wind conditions.
Or, place casserole in the preheated oven and cook for 45-55 minutes.