Blueberry Lemon Sourdough Toast (Printable Version)

Tangy blueberries and lemon zest on hearty sourdough bread create a vibrant breakfast casserole.

# What You Need:

→ Bread & Fruit

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

# Steps:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - 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.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, 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 optimal results.
06 - Preheat oven to 350°F (175°C).
07 - If desired, sprinkle sliced almonds and turbinado sugar over the top.
08 - Bake uncovered for 45–50 minutes, or until puffed, golden, 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 -
  • Make it entirely the night before, then bake it while coffee brews and everyone's still in their pajamas.
  • The sourdough's tang plays beautifully against the bright lemon and sweet-tart blueberries, creating this perfect balance that tastes way more complicated than it actually is.
  • One dish feeds a crowd without requiring you to stand over a griddle flipping individual pieces like some kind of short-order cook.
02 -
  • If you skip the chilling step and try to bake this right away, the bread won't fully absorb the custard and you'll end up with some bread that's crunchy and some that's soggy—overnight is genuinely the better choice, not just a suggestion.
  • Frozen blueberries work beautifully here and sometimes better than fresh because they hold their structure, but if you thaw them first you'll get blue-streaked custard that honestly still tastes amazing but looks less pristine.
03 -
  • If your sourdough is super fresh and pillowy, leave it uncovered on the counter for a few hours or overnight to let it dry out slightly before cubing—this makes a huge difference in texture.
  • Don't skip whisking the custard thoroughly; any undissolved sugar or egg will create an uneven texture in the final dish, so spend that extra minute making sure everything is smoothly combined.
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