Blueberry Lemon Sourdough Toast (Printable Version)

A vibrant baked dish combining tart blueberries, lemon zest, and hearty sourdough bread.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
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 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 combined.
04 - Pour the custard mixture evenly over the bread and blueberries. Press down gently to ensure bread absorbs the liquid.
05 - Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight for optimal results.
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, until puffed, golden brown, and set in the center.
09 - Remove from oven and let rest for 10 minutes. Dust with powdered sugar and serve warm with maple syrup or lemon curd.

# Expert Advice:

01 -
  • Make-ahead magic: Assemble the night before and simply bake in the morning for stress-free entertaining
  • Bright, balanced flavors: The tangy lemon and sweet blueberries create a refreshing twist on classic French toast
  • Crowd-pleaser: Serves 8 generous portions, making it ideal for family gatherings or brunch parties
  • Hearty and satisfying: Sourdough bread provides substance and a subtle tang that complements the custard beautifully
  • Customizable: Easily adapt with dairy-free substitutes or swap in your favorite berries
02 -
  • Use day-old or lightly toasted sourdough for optimal custard absorption and texture
  • Don't thaw frozen blueberries before adding—they'll release less juice and maintain better shape
  • Press the bread down gently after pouring the custard to ensure every piece soaks evenly
  • Let the casserole rest for 10 minutes after baking so it sets properly and slices cleanly
  • Store leftovers covered in the refrigerator for up to 3 days and reheat individual portions in the microwave or oven
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