Blueberry Lemon Sourdough Toast (Printable Version)

Tangy blueberry and lemon paired with sourdough for a hearty, flavorful breakfast bake.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 ounces)
02 - 2 cups fresh blueberries
03 - Zest of 1 large lemon

→ Custard

04 - 6 large eggs
05 - 2 cups whole milk
06 - 3/4 cup heavy cream
07 - 1/2 cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon fine sea salt
11 - Juice of 1 lemon

→ Topping

12 - 1/2 cup sliced almonds, optional
13 - 2 tablespoons turbinado or coarse sugar, optional

→ For Serving

14 - Powdered sugar for dusting
15 - Maple syrup or lemon curd

# How to Make It:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Layer half the sourdough cubes in the prepared dish. Sprinkle half the blueberries and half the lemon zest over the bread. Repeat with remaining bread, blueberries, and zest.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, salt, and lemon juice until smooth.
04 - Pour the custard evenly over the bread and blueberries. Press down gently so bread absorbs the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight for optimal results.
06 - Preheat oven to 350°F.
07 - If desired, sprinkle sliced almonds and turbinado sugar over the top.
08 - Bake uncovered for 45 to 50 minutes, or until puffed, golden, and set in the center.
09 - Let rest 10 minutes before dusting with powdered sugar. Serve warm with maple syrup or lemon curd.

# Expert Advice:

01 -
  • You can assemble it the night before, which means a peaceful morning instead of kitchen chaos.
  • The sourdough's natural tang plays beautifully against the sweet blueberries—it's not cloyingly sweet like regular French toast.
  • One dish feeds eight people, so it's a lifesaver when you're hosting without wanting to stand at the stove for hours.
02 -
  • Don't skip the refrigeration step—I learned this the hard way when I tried to rush it once and ended up with bread that was crunchy on top but not properly soaked through.
  • Day-old sourdough is non-negotiable because fresh bread turns into mush, but stale bread becomes custard-soaked heaven.
  • Frozen blueberries work beautifully as long as you don't thaw them, which I discovered by accident when I forgot them on the counter and they turned the whole thing purple.
03 -
  • Fresh lemon zest matters more than you think—it's what makes people say they can taste something they can't quite name.
  • Don't be afraid to press the bread down into the custard, especially if you're making this the night before, because it wants to absorb every bit of that mixture.
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