Lemon Blueberry Sourdough Toast (Print Version)

A tangy and comforting lemon, blueberry, and sourdough bake ideal for weekend brunch gatherings.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf (approximately 14 ounces) sourdough bread, cut into 1-inch cubes
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 Make It:

01 - Grease a 9x13-inch baking dish. Arrange sourdough cubes evenly in the dish. Scatter blueberries and lemon zest over the bread.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, salt, and lemon juice until fully combined.
03 - Pour the custard evenly over the bread and berries, pressing down lightly to ensure all bread absorbs the mixture.
04 - Cover and refrigerate for at least 30 minutes, or overnight for best results.
05 - Preheat oven to 350°F.
06 - Drizzle melted butter over the surface. Mix sugar and cinnamon together and sprinkle on 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 a dusting of powdered sugar.

# Expert Advice:

01 -
  • You can prep it the night before and just slide it into the oven while the coffee brews.
  • The sourdough's slight tang plays perfectly against bright lemon and sweet berries, making it feel fancy without any fuss.
  • One dish feeds six people, which means less cleanup and more time enjoying company.
02 -
  • Don't skip the chilling time—it's the difference between custard-soaked bread and bread that's still a bit firm in the middle.
  • If your sourdough is very fresh and soft, let it sit out for a few hours to stale slightly; it holds up better in the custard.
03 -
  • If you're serving a crowd, this recipe doubles easily in a 9x13 and a 8x8 dish, and bakes in about the same time.
  • Leftover slices reheat beautifully in a 300°F oven for 10 minutes, tented with foil so the top doesn't dry out.
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