Blueberry Lemon Sourdough Toast (Printable version)

Tangy blueberries, lemon zest, and sourdough combine for a bright, crowd-pleasing brunch casserole.

# What you need:

→ Bread & Fruit

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

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

# How to Make It:

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 evenly 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 and well combined.
04 - Pour the custard mixture evenly over the bread and blueberries. Press down gently with a spatula to ensure bread absorbs the liquid.
05 - Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or overnight for optimal results.
06 - Preheat oven to 350°F.
07 - If desired, sprinkle sliced almonds and turbinado sugar evenly over the top of the casserole.
08 - Bake uncovered for 45 to 50 minutes, or until puffed, golden brown, and set in the center when tested with a knife.
09 - Remove from oven and let rest for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup or lemon curd.

# Expert Advice:

01 -
  • It's a make-ahead dream that means you can sleep in while breakfast practically cooks itself.
  • The sourdough's natural tang plays beautifully against sweet blueberries and bright lemon without tasting contrived or fussy.
  • One baking dish, one moment of assembly, and somehow it feeds a crowd without feeling like you've been chained to the kitchen.
02 -
  • Day-old bread isn't a suggestion; fresh bread will turn into sad mush because it hasn't developed the structure to hold up to custard.
  • Chilling the assembled casserole for at least 30 minutes before baking makes the difference between a soggy disaster and something with actual texture.
  • Don't skip pressing down gently after pouring custard because bread that floats on top won't absorb properly and you'll end up with dry spots and a pool of liquid at the bottom.
03 -
  • Use a vegetable peeler to strip lemon zest instead of a microplane because you want larger pieces that add brightness without becoming bitter.
  • If your blueberries are very large, halve some of them so they distribute more evenly and aren't all sinking to the bottom in clusters.
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