Lemon Blueberry Sourdough Toast (Printable version)

Tangy lemon and fresh blueberries meld with sourdough in a golden baked custard breakfast casserole.

# What You’ll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
02 - 1 ½ 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

# Directions:

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 the 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 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 prep it the night before and just pop it in the oven, making weekend mornings actually relaxing instead of chaotic.
  • The lemon brings a sophisticated brightness that keeps this from feeling heavy or one-note, even though it's technically indulgent.
  • Sourdough's natural tang makes the custard taste richer without needing extra vanilla or spices to cover up blandness.
02 -
  • Frozen blueberries actually work better than fresh in this recipe because they burst more easily during baking, creating those pockets of intense flavor that make you want another bite.
  • The overnight refrigeration isn't just convenient, it's when the magic actually happens—the bread continues to absorb custard and the flavors settle into something deeper than if you baked it right away.
  • If the top starts browning too much before the center is set, tent it loosely with foil for the last 10-15 minutes so the custard finishes cooking without burning the sugar.
03 -
  • Room temperature eggs whisk into the milk and cream much more smoothly, creating a custard that's silky rather than grainy once it bakes.
  • Letting the assembled casserole sit overnight in the fridge doesn't just give you convenience, it gives you exponentially better flavor and texture because the sourdough truly saturates with custard.
  • The moment you pull this from the oven, the center will still jiggle slightly, but it will continue to set as it cools, so don't panic and overbake it.
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