Blueberry Lemon Sourdough Toast (Print)

Tangy-sweet bake featuring blueberries, lemon zest, and sourdough cubes, perfect for brunch gatherings.

# Components:

→ 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

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - 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.
03 - In a large bowl, whisk together eggs, milk, 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 best results.
06 - Preheat oven to 350°F.
07 - If desired, sprinkle sliced almonds and turbinado sugar over the top of the casserole.
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 -
  • Make-ahead friendly: Perfect for stress-free entertaining or busy mornings
  • Crowd-pleaser: Feeds 8 generously with minimal hands-on effort
  • Bright, balanced flavors: Tangy lemon and tart blueberries elevate classic French toast
  • Uses sourdough: Hearty bread adds depth and absorbs custard beautifully
  • Customizable: Easy to adapt with different berries or dietary swaps
  • Impressive presentation: Looks bakery-beautiful with minimal skill required
02 -
  • Use day-old bread for the best custard absorption and texture
  • Don't skip the overnight soak—it makes all the difference in flavor and consistency
  • Press the bread gently but thoroughly to ensure even soaking
  • Check doneness by inserting a knife in the center; it should come out mostly clean
  • Let the casserole rest 10 minutes before serving so it sets properly
  • Store leftovers covered in the fridge for up to 3 days and reheat gently
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