Blueberry Lemon Sourdough Toast

Imagine waking up to the aroma of golden, custardy sourdough bread mingling with the sweet-tart burst of fresh blueberries and the bright, sunny fragrance of lemon zest. This Blueberry Lemon Sourdough French Toast Casserole transforms your morning into a celebration—a vibrant, tangy-sweet breakfast bake that's as beautiful as it is delicious. Perfect for feeding a crowd at brunch or making any weekend feel special, this casserole combines the hearty texture of sourdough with a silky custard infused with vanilla and cinnamon, then studded with juicy blueberries and kissed with fresh lemon. It's the kind of dish that brings everyone to the table with anticipation, and keeps them coming back for seconds.

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What sets this casserole apart is the marriage of sourdough's distinctive tang with the brightness of lemon and blueberries. Unlike regular French toast made on the stovetop, this baked version allows the bread to soak up a luxurious custard overnight, resulting in a texture that's creamy in the center yet beautifully golden and slightly crisp on top. The optional almond and turbinado sugar topping adds a delightful crunch that contrasts perfectly with the soft, custardy interior. Whether you're hosting a holiday brunch, celebrating a special occasion, or simply treating your family to a cozy weekend breakfast, this dish delivers both elegance and comfort in every bite.

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 fruit

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

For the best texture, use day-old sourdough bread—it absorbs the custard more effectively without becoming overly soggy. If your bread is fresh, you can lightly toast the cubes in a 300°F oven for about 10 minutes to dry them out slightly. When pressing the bread into the custard, be gentle but thorough to ensure even soaking. If you're making this ahead, the overnight refrigeration actually improves the dish, allowing the flavors to meld and the bread to fully absorb the custard. Don't skip the resting time after baking—those 10 minutes allow the casserole to set properly, making it easier to slice and serve with clean edges.

Varianten und Anpassungen

This recipe is wonderfully adaptable to different dietary needs and flavor preferences. For a dairy-free version, substitute almond or oat milk for the whole milk and use coconut cream in place of heavy cream—the result is still rich and satisfying. Try mixing up the fruit by adding raspberries or blackberries alongside or instead of the blueberries for a different berry profile. If you prefer a richer, more decadent casserole, increase the heavy cream to 1 cup and reduce the milk accordingly. For a more pronounced citrus flavor, add an extra tablespoon of lemon juice and a bit more zest. You can also experiment with spices—a pinch of nutmeg or cardamom adds warmth and complexity to the custard.

Serviervorschläge

This Blueberry Lemon Sourdough French Toast Casserole shines as the centerpiece of any brunch spread. Serve it warm, dusted generously with powdered sugar for a beautiful presentation. Maple syrup is a classic accompaniment, but tangy lemon curd takes it to another level, echoing the citrus notes in the dish. For a complete brunch menu, pair it with crispy bacon or breakfast sausage, a fresh fruit salad, and perhaps some scrambled eggs for those who want a savory option. A crisp sparkling wine, mimosas, or freshly squeezed orange juice complement the bright flavors beautifully. Leftover casserole can be refrigerated and reheated in the oven or microwave—it makes a delightful breakfast throughout the week.

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Whether you're celebrating a special occasion or simply elevating your everyday breakfast routine, this Blueberry Lemon Sourdough French Toast Casserole delivers comfort, flavor, and visual appeal in every bite. The combination of tangy sourdough, sweet-tart blueberries, and bright lemon creates a harmonious balance that's both familiar and exciting. Best of all, the make-ahead nature of this dish means you can enjoy a leisurely morning with loved ones instead of being stuck in the kitchen. From the first golden, custardy forkful to the last crumb dusted with powdered sugar, this casserole is sure to become a cherished recipe in your breakfast repertoire.