Lemon Blueberry Sourdough Toast (Printable version)

Tangy lemon and juicy blueberries combine with sourdough for a bright, comforting brunch dish.

# What you need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
02 - 1 ½ 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 tsp pure vanilla extract
09 - ¼ tsp salt
10 - Juice of 1 lemon

→ Topping

11 - 2 tbsp unsalted butter, melted
12 - 2 tbsp granulated sugar
13 - ½ tsp 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, 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 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 -
  • It tastes like a fancy brunch without any fancy techniques, just whisking and waiting.
  • Sourdough's tang plays so beautifully against bright lemon and sweet blueberries—the flavors actually feel sophisticated.
  • You can prep it the night before, which means sleeping in and still serving something impressive.
02 -
  • The sourdough bread really does need to be slightly stale—fresh bread will fall apart into custard soup, so buy your loaf a day ahead or slice and let it sit out for a few hours.
  • The overnight refrigeration isn't just convenient; it's actually what transforms this from good to exceptional because the bread absorbs more custard evenly and the flavors meld together properly.
03 -
  • Don't skip the 10-minute rest after baking—it firms everything up so you get clean slices instead of serving it as a glorified puddle.
  • If you're worried about the top browning too fast, loosely tent it with foil for the first 30 minutes, then remove it to let the top crisp up.
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