Lemon Blueberry Sourdough Toast (Printable)

Tangy lemon and juicy blueberries atop sourdough make this comforting breakfast bake a brunch favorite.

# Components:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 ounces)
02 - 1½ cups fresh or frozen blueberries
03 - Zest of 1 lemon

→ Custard

04 - 6 large eggs
05 - 2 cups whole milk
06 - ½ cup heavy cream
07 - ⅓ cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - ¼ teaspoon salt
10 - Juice of 1 lemon

→ Topping

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
13 - ½ teaspoon ground cinnamon

# Method:

01 - Grease a 9x13-inch baking dish and arrange sourdough cubes evenly. Scatter blueberries and lemon zest over the bread.
02 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, salt, and lemon juice until fully combined.
03 - Pour custard evenly over bread and berries, pressing down lightly to ensure all bread absorbs the mixture.
04 - Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor development.
05 - Preheat oven to 350°F.
06 - Drizzle melted butter over the surface. Mix sugar and cinnamon together and sprinkle evenly on top.
07 - Bake uncovered for 45 minutes, or until the center is set and the top is golden brown.
08 - Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • You can prep it the night before and just pop it in the oven while coffee brews, which feels like a small miracle on busy mornings.
  • The sourdough's subtle tang plays beautifully against the sweet blueberries and zesty lemon, creating layers of flavor that taste way more sophisticated than the effort required.
  • It feeds a crowd without fuss, making it perfect for hosting without spending your entire morning in the kitchen.
02 -
  • Don't skip the chilling step in the name of speed—that 30 minutes (or overnight) is when the magic happens as the bread soaks up the custard and transforms from loose cubes into a cohesive, custardy casserole.
  • If your center still looks a bit wet when 45 minutes are up, give it another 5 to 8 minutes—every oven is different, and a slightly underbaked center will continue cooking gently as it cools, while an overbaked one becomes dry.
03 -
  • If you're worried about the top browning too quickly, tent it loosely with foil for the first 25 minutes of baking, then remove it to let the top finish caramelizing—this prevents burning while ensuring the center sets properly.
  • Fresh lemon juice makes a noticeable difference here; if you only have bottled, use it, but reduce it slightly as bottled juice is often more concentrated in flavor.
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