Lemon Blueberry Sourdough Toast (Print Version)

Tangy lemon and juicy blueberry blend with sourdough for a comforting, crowd-pleasing brunch bake.

# What You'll Need:

→ Bread & Fruit

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

# How-To Steps:

01 - Grease a 9x13-inch baking dish and arrange sourdough cubes evenly. Scatter blueberries and lemon zest over the bread.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, 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 optimal flavor development.
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 powdered sugar.

# Expert Advice:

01 -
  • The sourdough's natural tang plays beautifully with bright lemon, creating a complexity that feels fancy without the fuss.
  • You can prep it the night before, which means sleeping in and still serving something that tastes like you woke up early.
  • Blueberries burst during baking, staining the custard purple in unexpected places—it's both beautiful and slightly chaotic in the best way.
02 -
  • Skipping the refrigeration step because you're in a hurry results in bread that won't absorb the custard properly—you end up with crispy edges and a soggy center that feels unbalanced.
  • Cutting the sourdough into uneven pieces means some parts cook faster than others; uniform cubes are worth the extra three minutes with the knife.
  • If your oven runs hot, cover the dish loosely with foil halfway through baking to prevent the top from charring while the center is still soft.
03 -
  • Use a microplane zester for lemon zest—it captures the fragrant oils that box graters miss, making the difference between adequate and extraordinary.
  • Room temperature eggs incorporate into the custard more smoothly; if you forget to pull them out early, sit the bowl in warm water for a few minutes.
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