Blueberry Lemon Sourdough Toast

There's something magical about a breakfast that transforms simple sourdough bread into a golden, custard-soaked masterpiece bursting with juicy blueberries and bright lemon zest. This Blueberry Lemon Sourdough French Toast Casserole is the answer to lazy weekend mornings when you want something special without the stress. Assemble it the night before, let the bread soak up all that creamy vanilla-cinnamon custard, and wake up to a nearly effortless brunch centerpiece. The tangy sourdough plays beautifully against sweet blueberries and fresh lemon, creating layers of flavor that'll have everyone reaching for seconds. Whether you're hosting a crowd or treating your family to something extraordinary, this casserole delivers bakery-quality results with homestyle warmth.

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The secret to this casserole's incredible texture lies in the overnight soak. As the sourdough cubes rest in the rich custard made from eggs, whole milk, and heavy cream, they soften just enough while maintaining a satisfying chew. The lemon zest and juice add brightness that cuts through the richness, while cinnamon and vanilla bring warmth and depth. Fresh blueberries scattered throughout burst into pockets of jammy sweetness as they bake, and the optional almond-turbinado topping creates an irresistible golden crust. It's comfort food with a sophisticated edge, equally at home at a holiday brunch or a casual Sunday gathering.

Ingredients

• Bread & Fruit: 1 loaf (about 400 g) sourdough bread, cut into 1-inch cubes; 2 cups fresh blueberries (can substitute frozen, unthawed); zest of 1 large lemon
• Custard: 6 large eggs; 2 cups whole milk; 3/4 cup heavy cream; 1/2 cup granulated sugar; 2 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp fine sea salt; juice of 1 lemon
• Topping: 1/2 cup sliced almonds (optional); 2 tbsp turbinado or coarse sugar (optional, for crunch)
• For Serving: Powdered sugar, for dusting; maple syrup or lemon curd

Instructions

Step 1: Prepare the Baking Dish

Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.

Step 2: Layer the Bread and Blueberries

Layer half the sourdough cubes in the dish. Sprinkle half the blueberries and half the lemon zest over the bread. Repeat with remaining bread, blueberries, and zest.

Step 3: Make the Custard

In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, salt, and lemon juice until smooth.

Step 4: Soak the Bread

Pour the custard evenly over the bread and blueberries. Press down gently so bread absorbs the liquid.

Step 5: Refrigerate

Cover and refrigerate for at least 30 minutes, or overnight for best results.

Step 6: Preheat Oven

Preheat oven to 350°F (175°C).

Step 7: Add Topping

If desired, sprinkle sliced almonds and turbinado sugar over the top.

Step 8: Bake

Bake uncovered for 45–50 minutes, or until puffed, golden, and set in the center.

Step 9: Serve

Let rest 10 minutes before dusting with powdered sugar. Serve warm with maple syrup or lemon curd.

Zusatztipps für die Zubereitung

Day-old sourdough works best for this casserole because it's slightly dried out and absorbs the custard more effectively without becoming mushy. If your bread is fresh, cube it and leave it uncovered on a baking sheet for a few hours or toast lightly in a low oven. When pressing the bread into the custard, be gentle but thorough—you want every cube coated. For frozen blueberries, do not thaw them before adding; they'll release their juices as they bake, creating beautiful purple streaks throughout the casserole. The overnight refrigeration isn't strictly required, but it allows the flavors to meld and ensures even custard absorption, resulting in a more cohesive texture.

Varianten und Anpassungen

For a dairy-free version, substitute almond or oat milk and coconut cream for the milk and cream—the texture will be slightly lighter but still delicious. Try adding raspberries or blackberries for variety, or mix berries for a triple-berry twist. If you prefer a richer casserole, use brioche or challah instead of sourdough. For extra citrus punch, add orange zest alongside the lemon. You can also fold in cream cheese cubes between the layers for pockets of tangy richness. To make it more indulgent, drizzle with a lemon glaze made from powdered sugar and lemon juice after baking. For a nut-free version, simply omit the almonds and add extra turbinado sugar or a streusel topping made with flour, butter, and brown sugar.

Serviervorschläge

This casserole shines as the centerpiece of a brunch spread. Dust generously with powdered sugar just before serving for a bakery-perfect presentation. Offer warm maple syrup and tangy lemon curd on the side so guests can customize their portions. For a complete brunch, pair it with crispy bacon or breakfast sausage, a light fruit salad, and freshly squeezed orange juice or mimosas. A crisp sparkling wine or brunch cocktail complements the bright lemon and blueberry flavors beautifully. Serve it warm from the oven for the best texture, though leftovers reheat surprisingly well in the microwave or a low oven. For an elegant touch, garnish individual servings with fresh blueberries, lemon slices, or a sprig of mint.

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This Blueberry Lemon Sourdough French Toast Casserole is proof that the best brunch dishes are the ones you can prepare ahead and enjoy without stress. With its golden crust, tender custard-soaked interior, and bursts of bright berry-citrus flavor, it's a recipe that turns ordinary mornings into memorable occasions. Whether you're feeding a hungry family, hosting weekend guests, or simply treating yourself to something special, this casserole delivers comfort, elegance, and absolutely delicious results every single time. Make it once, and it'll become your go-to for every celebration worth waking up for.

Recipe Questions & Answers

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly without thawing, maintaining the balance of tartness and sweetness.

→ What bread works best for this dish?

Day-old sourdough bread cubes absorb the custard well and provide a sturdy yet tender texture once baked.

→ How long should the custard soak be refrigerated?

For best results, refrigerate covered for at least 30 minutes or overnight to allow flavors to meld deep into the bread.

→ Are there any good dairy-free alternatives?

Yes, almond or oat milk combined with coconut cream can replace milk and cream to make it dairy-free.

→ Can I add nuts or toppings?

Sliced almonds and turbinado sugar make excellent optional toppings, adding a crunchy contrast to the soft bake.

→ What serving suggestions enhance this dish?

Dust with powdered sugar and serve warm alongside maple syrup or lemon curd for a bright, sweet finish.