Lemon Blueberry Sourdough Toast (Printable version)

Tangy lemon and blueberries meld with sourdough in a warm, custard-soaked morning bake.

# Needed ingredients:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 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 make it:

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 advice:

01 -
  • The sourdough stays tender and custardy inside while the top gets this irresistible cinnamon-sugar crunch that you can't stop eating.
  • Lemon and blueberries work like magic together—bright enough to feel special but comforting enough for a regular Tuesday breakfast.
  • You can prep it the night before, which means you actually get to sit down with your guests instead of stirring pots.
02 -
  • Room temperature or warm custard will cook unevenly in the oven and sometimes the center stays liquid while the edges seize up—that's why the fridge time is non-negotiable.
  • If your bread is very fresh and tender, it will absorb custard too quickly and turn mushy; sourdough that's a day or two old has more structure and holds up perfectly.
  • The cinnamon-sugar topping should go on right before baking, not while the dish is already in the oven, or it burns instead of toasting.
03 -
  • If you don't have fresh lemon, use Meyer lemons when they're in season—they're sweeter and less harsh than regular lemons, and this dish becomes even more elegant.
  • Whisk your custard by hand instead of with an electric mixer; it keeps air bubbles out of the mixture, and your bake comes out denser and more luxurious.
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