Lemon Blueberry Sourdough Toast (Printable)

A tangy sourdough bake layered with blueberries and lemon custard for a cozy brunch.

# What You Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 ounces)
02 - 1½ cups fresh or frozen blueberries
03 - Zest of 1 lemon

→ Custard

04 - 6 large eggs
05 - 2 cups whole milk
06 - ½ cup heavy cream
07 - ⅓ cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - ¼ teaspoon salt
10 - Juice of 1 lemon

→ Topping

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
13 - ½ teaspoon ground cinnamon

# How-To:

01 - Grease a 9x13-inch baking dish with butter or cooking spray. Arrange sourdough cubes evenly in the dish. Scatter blueberries and lemon zest over the bread layer.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, salt, and lemon juice until fully combined and smooth.
03 - Pour the custard mixture evenly over the bread and berries, pressing down lightly to ensure all bread cubes absorb the mixture.
04 - Cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably overnight for optimal custard absorption.
05 - Preheat oven to 350°F.
06 - Drizzle melted butter over the surface. In a small bowl, combine sugar and cinnamon, then sprinkle evenly over the top.
07 - Bake uncovered for 45 minutes, or until the center is set and the top is golden brown.
08 - Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or powdered sugar.

# Expert Advice:

01 -
  • Make-ahead convenience: Prepare the night before and simply bake in the morning for a stress-free brunch
  • Perfect balance of flavors: Tangy lemon and sweet blueberries complement the rich, custardy sourdough
  • Feeds a crowd: Serves 6 generously, making it ideal for family gatherings or entertaining guests
  • Uses sourdough bread: The sturdy texture and slight tang of sourdough elevates this dish beyond ordinary French toast
  • Simple ingredients: No exotic components required, just pantry staples and fresh produce
02 -
  • Use frozen blueberries straight from the freezer to prevent them from bleeding too much color into the custard
  • Don't skip the refrigeration step—it's crucial for achieving the perfect custardy texture
  • Check for doneness by gently shaking the dish; the center should be set with just a slight jiggle
  • Let the bake rest for 10 minutes after removing from the oven to allow it to set properly before slicing
  • Prepare all ingredients the night before for an effortless morning assembly and baking experience
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