Blueberry Lemon Sourdough Toast (Print View)

Tangy blueberries and lemon zest baked with sourdough create a warm, fresh breakfast classic.

# What You’ll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, about 14 oz, cut into 1-inch cubes
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 tsp pure vanilla extract
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp fine sea salt
11 - Juice of 1 lemon

→ Topping

12 - 1/2 cup sliced almonds, optional
13 - 2 tbsp 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 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, cream, granulated sugar, vanilla extract, cinnamon, salt, and lemon juice until smooth and fully combined.
04 - Pour the custard evenly over the bread and blueberries. Press down gently to ensure bread absorbs the liquid.
05 - Cover and refrigerate for at least 30 minutes, or overnight for optimal custard absorption and flavor development.
06 - Preheat oven to 350°F.
07 - If desired, sprinkle sliced almonds and turbinado sugar evenly over the top of the casserole.
08 - Bake uncovered for 45 to 50 minutes, or until puffed, golden brown, and set in the center when tested with a knife.
09 - Remove from oven and let rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup or lemon curd on the side.

# Expert Advice:

01 -
  • You can prep it entirely the night before, which means you're actually relaxed when your guests arrive instead of frazzled in the kitchen.
  • The sourdough's tang plays so beautifully against the bright lemon and sweet blueberries that every bite tastes more interesting than standard French toast.
  • It feeds a crowd without making you feel like you've been cooking all morning.
02 -
  • Don't skip the resting time before baking; it makes the difference between custard that's still liquidy in the center and one that's properly set and creamy.
  • If your bread is super fresh and soft, it will turn to mush—truly, day-old or even two-day-old bread is non-negotiable for this to work.
  • Lemon juice and zest aren't interchangeable; you need both for the full brightness to sing.
03 -
  • If your oven runs hot, tent the casserole with foil partway through baking so the top doesn't brown too quickly before the center sets.
  • Serve with something crisp alongside—sparkling wine, champagne, or even a bright cocktail cuts through the richness and extends the meal.
  • Leftovers keep for three days and actually taste better reheated gently in a 300°F oven with foil covering.
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