Lemon Blueberry Sourdough Toast (Printable Version)

Tangy lemon custard meets juicy blueberries and sourdough for a baked breakfast delight.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
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 and arrange sourdough cubes evenly. Scatter blueberries and lemon zest over the bread.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, salt, and lemon juice until fully combined.
03 - Pour custard evenly over 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 optimal flavor development.
05 - Preheat oven to 350°F.
06 - Drizzle melted butter over the surface. Mix sugar and cinnamon together and sprinkle evenly 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 -
  • Make it the night before: This is the ultimate low-stress brunch move—prep when you have time, bake while you're still in your pajamas.
  • Tangy and bright: The lemon cuts through the richness in a way that keeps you reaching for another forkful instead of feeling overstuffed.
  • Foolproof custard: There's no flipping required, no timing individual pieces—everything cooks together in one glorious dish.
02 -
  • Overnight rest is genuinely better: I learned this the hard way by getting impatient—30 minutes works, but letting it sit in the refrigerator overnight allows the bread to absorb more custard and creates a creamier, more cohesive texture.
  • Fresh lemon zest makes all the difference: I once tried to save time with bottled zest and the result tasted flat and vaguely chemical—it's worth the 30 seconds it takes to zest a fresh lemon.
03 -
  • Press gently but deliberately: When you pour the custard over the bread, take 10 seconds to press down with a spatula so every piece gets contact with the liquid—this prevents dry spots in the final bake.
  • Don't skip the melted butter on top: This isn't decoration; it prevents the cinnamon sugar from just sitting on top and instead helps it caramelize into a proper crunchy layer.
Go Back