Blueberry Lemon Sourdough Toast (Print View)

A tangy-sweet blend of blueberries, lemon zest, and sourdough bread baked to a golden finish.

# Components:

→ Bread & Fruit

01 - 1 loaf sourdough bread (approximately 14 oz), cut into 1-inch cubes
02 - 2 cups fresh blueberries, or frozen blueberries unthawed
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

# Method:

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.
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.
08 - Bake uncovered for 45 to 50 minutes, or until puffed, golden brown, 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 -
  • The sourdough's subtle sourness cuts through the sweetness in just the right way, making it feel grown-up without being fussy.
  • You can prep it the night before, which means you're basically handing future-you a gift on a busy morning.
  • It feeds a crowd, and everyone always asks for the recipe, which never gets old.
02 -
  • If your casserole still looks jiggly in the very center after 50 minutes, give it another 5 minutes rather than overcooking—residual heat will finish setting it while it rests.
  • Day-old sourdough really is worth the wait; fresh bread will turn mushy instead of tender because it already has so much moisture.
03 -
  • Always use day-old bread—fresh bread has too much moisture and will turn the casserole soggy rather than tender.
  • The overnight chill isn't just convenient; it fundamentally improves the texture by giving the bread time to fully absorb the custard mixture.
Return