Lemon Blueberry Sourdough Toast (Printable Version)

Tangy sourdough cubes with blueberries and lemon custard bake, ideal for a comforting brunch.

# What You’ll Need:

→ Bread & Fruit

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

# Step-by-Step Guide:

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 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 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 Tips:

01 -
  • It comes together in 15 minutes of actual work, then does most of the magic while you sip coffee and pretend to be productive.
  • The tang from the lemon cuts through the richness in a way that makes you reach for another forkful before you've even finished chewing.
  • You can prep it the night before, which means your weekend guests (or just you, no judgment) don't have to stress about timing.
02 -
  • Don't skip the rest time after baking—I learned this the hard way when I cut into one right out of the oven and the custard just poured out like soup.
  • The lemon juice needs to go in last, after everything else is mixed, because it can curdle the milk if you're not careful with the order.
  • Frozen blueberries actually work better than fresh here because they stay whole, whereas fresh ones can break down and turn the custard purple before you even get to taste the lemon.
03 -
  • Make this the night before and refrigerate overnight—the bread needs time to truly absorb the custard, which means a better texture and more flavor throughout.
  • If the top is browning too quickly before the center sets, cover it loosely with foil for the last 15 minutes of baking and then uncover to finish crisping.
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