Blueberry Lemon Sourdough Toast (Print Version)

Tangy blueberries and fresh lemon zest brighten a custard-soaked sourdough bake, perfect for brunch gatherings.

# What You’ll Need:

→ Bread & Fruit

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

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Layer half the sourdough cubes in the 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, 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.

# Expert Hints:

01 -
  • No standing over a hot skillet flipping individual slices—this feeds a crowd while you sip coffee.
  • The blueberries burst and stain the custard pink and purple, making it look like you spent hours on presentation.
  • Sourdough's tang plays beautifully against lemon and cream, so every bite tastes sophisticated without pretense.
02 -
  • Don't skip the resting time after baking; those 10 minutes make the difference between a soupy casserole and one with structure you can actually plate.
  • If your oven runs hot, cover the top loosely with foil around the 35-minute mark so it doesn't brown too quickly and dry out before the center sets.
  • Frozen blueberries work just as well as fresh and actually create more dramatic color bleeding, which is beautiful but means you'll have purple everywhere.
03 -
  • Toast your almond slices in a dry skillet for two minutes before sprinkling them on top; this deepens their flavor and ensures they stay crunchy instead of getting soggy.
  • If you're making this for guests, assemble it the night before and bake it in the morning so you're not hovering over the oven while people arrive.
  • Leftovers reheat beautifully—cover loosely with foil and warm in a 300°F oven for 15 minutes, and it tastes almost as good as fresh.
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