Blueberry Lemon Sourdough Toast (Printable)

Tangy-sweet combination of blueberries, lemon, and sourdough baked for a satisfying brunch treat.

# What You'll Need:

→ Bread & Fruit

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

# How to Make It:

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 lemon zest.
03 - In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, salt, and lemon juice until smooth and well combined.
04 - Pour the custard mixture evenly over the bread and blueberries. Press down gently with a spatula to ensure the bread absorbs the liquid thoroughly.
05 - Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight for optimal custard absorption.
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 the casserole is puffed, golden brown, and set in the center.
09 - Allow the casserole to rest for 10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup or lemon curd.

# Expert Hints:

01 -
  • It's the rare breakfast dish that actually gets better when you make it the night before, turning a hectic morning into something genuinely relaxed.
  • The sourdough's subtle tang plays beautifully against sweet blueberries and bright lemon, creating complexity that tastes far more refined than the effort suggests.
02 -
  • Day-old sourdough is not negotiable if you want that custard-soaked texture rather than bread-pudding mush; fresh bread will fall apart during assembly and cooking.
  • Don't skip the 30-minute (or overnight) refrigeration—the bread needs time to absorb custard, and the flavors need time to marry together into something cohesive.
03 -
  • Use a zester or microplane for lemon zest rather than a box grater—you'll get finer, more aromatic zest that distributes evenly throughout the casserole.
  • If you're serving people with dairy sensitivities, swap whole milk for almond or oat milk and heavy cream for coconut cream, and the casserole still turns out beautifully rich and custardy.
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