Blueberry Sourdough French Toast (Print Version)

Golden baked sourdough layered with blueberries and a spiced custard, perfect for brunch gatherings.

# What You'll Need:

→ Bread & Fruit

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

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/3 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon fine sea salt

→ Topping

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons brown sugar
13 - 1/2 teaspoon ground cinnamon

# How-To Steps:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Spread the cubed sourdough bread evenly in the prepared dish. Sprinkle blueberries over the bread.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
04 - Pour the custard mixture evenly over the bread and blueberries. Gently press the bread down to soak.
05 - Cover the dish tightly and refrigerate for at least 2 hours, or overnight for optimal flavor absorption.
06 - When ready to bake, preheat the oven to 350°F.
07 - In a small bowl, mix melted butter, brown sugar, and cinnamon. Drizzle evenly over the top of the soaked bread.
08 - Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden brown.
09 - Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • Make it the night before and sleep in guilt-free while breakfast practically finishes itself.
  • That tangy sourdough pairs with sweet blueberries in a way that feels fancy but requires zero technical skill.
  • The custard gets creamy and custardy without any of the flipping or fussing that traditional French toast demands.
02 -
  • Do not skip the overnight chill—I learned this the hard way when I tried to bake it after just an hour and the center was still jiggly while the edges were already browning.
  • If your oven runs hot, start checking at 35 minutes because ovens are temperamental and the last thing you want is a burnt top with a wet center.
  • Frozen blueberries are genuinely better than fresh for this because they release their juice more slowly into the custard instead of turning everything purple.
03 -
  • Cut your bread cubes consistently so they soak evenly—inconsistent pieces mean some parts are soggy while others stay dry.
  • Don't skip letting the baked casserole rest for those 10 minutes after coming out of the oven because the custard is still setting and needs that time to firm up properly.
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