Blueberry Lemon Sourdough Toast (Printable Version)

Tangy lemon and blueberries layered with sourdough for a flavorful brunch favorite.

# What You’ll Need:

→ Bread & Fruit

01 - 1 loaf (about 14 oz) sourdough bread, cut into 1-inch cubes
02 - 2 cups fresh blueberries (can substitute 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 crunch)

→ For Serving

14 - Powdered sugar, for dusting
15 - Maple syrup or lemon curd

# Step-by-Step Guide:

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 zest.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, 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 best results.
06 - Preheat oven to 350°F.
07 - If desired, sprinkle sliced almonds and turbinado sugar over the top.
08 - Bake uncovered for 45 to 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.

# Additional Tips::

01 -
  • Make-ahead magic: Assemble the night before and simply bake in the morning — perfect for stress-free entertaining.
  • Vibrant flavor: The combination of tart blueberries and bright lemon zest creates a refreshing, tangy-sweet balance in every bite.
  • Hearty and satisfying: Crusty sourdough bread holds up beautifully, giving the casserole a wonderful texture — golden on top, custardy within.
  • Feeds a crowd: With 8 generous servings, this dish is ideal for brunches, holidays, or family gatherings.
  • Vegetarian-friendly: A wholesome, meat-free breakfast that everyone at the table can enjoy.
02 -
  • Use day-old bread: Slightly stale sourdough absorbs the custard far better than fresh bread, resulting in a richer, more cohesive casserole.
  • Overnight soak is best: While 30 minutes works in a pinch, letting the casserole rest overnight in the refrigerator deepens the flavor and ensures every cube is fully saturated.
  • Check for doneness: The casserole is ready when the center is set and no longer jiggles, and the top is puffed and golden — a toothpick inserted in the middle should come out clean.
  • Frozen blueberries work too: No need to thaw them; add frozen blueberries directly to the layers to prevent excess moisture from bleeding into the custard too early.
  • Double-check allergens: This recipe contains wheat (gluten), eggs, milk (dairy), and tree nuts (almonds, if used). Always check all ingredient labels when serving guests with food allergies.
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