Lemon Blueberry Sourdough Toast (Print Version)

Tangy lemon custard soaks sourdough and blueberries in a comforting baked casserole.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf (14 oz) sourdough bread, cut into 1-inch cubes
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

# Cooking Steps:

01 - Grease a 9x13-inch baking dish. Arrange sourdough cubes evenly in the dish. Scatter blueberries and lemon zest over the bread.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, salt, and lemon juice until fully combined.
03 - Pour custard evenly over the 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 best results.
05 - Preheat oven to 350°F.
06 - Drizzle melted butter over the surface. Mix sugar and cinnamon together and sprinkle 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 powdered sugar.

# Expert Advice:

01 -
  • The sourdough's slight tang keeps the whole dish from feeling heavy or one-dimensional, while the lemon zest adds a brightness that makes you feel awake.
  • You can assemble it the night before and bake it fresh in the morning, which means no scrambling when guests arrive.
  • It feeds a crowd without looking like you spent hours in the kitchen, so it's your secret weapon for looking like a breakfast hero.
02 -
  • The soaking time is not optional—it's what transforms this from bread with custard poured on top into a truly cohesive, tender dish where flavors meld.
  • Don't skip the lemon zest in the custard mixture; juice alone won't give you the same brightness and complexity that the zest oils provide.
  • The center should jiggle slightly when the dish comes out of the oven, not be completely rigid; it continues setting as it cools and you want to avoid a rubbery, overcooked texture.
03 -
  • Cut the sourdough the night before and let the cubes air-dry slightly on the counter; drier bread absorbs custard more evenly than fresh bread.
  • If you're serving at a specific time, assemble in the morning and bake in the afternoon rather than overnight, so the center bakes through without the top burning.
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