Blueberry Sourdough French Toast

There is something deeply comforting about waking up to the smell of warm cinnamon and bubbling blueberries drifting from the oven. This Blueberry Sourdough French Toast Bake is exactly that kind of morning magic — a luscious brunch casserole that brings together tangy sourdough bread, plump blueberries, and a cinnamon-kissed custard, all baked until gloriously golden. Best of all, it is a true make-ahead treasure: assemble it the night before, tuck it in the fridge, and let the morning take care of itself.

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The secret to this bake's irresistible texture lies in patience. Allowing the sourdough cubes to soak overnight in the rich custard — made from eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and a pinch of sea salt — transforms humble bread into something almost pudding-like at its heart while remaining golden and slightly crisp at the top. A simple drizzle of melted butter, brown sugar, and cinnamon just before baking creates that signature caramelised crust that makes every serving feel like a special occasion.

Ingredients

• Bread & Fruit
• 1 loaf (about 400 g) sourdough bread, cut into 1-inch cubes
• 2 cups (300 g) fresh or frozen blueberries
• Custard Mixture
• 6 large eggs
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (65 g) granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• Topping
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon

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Instructions

Step 1

Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.

Step 2

Spread the cubed sourdough bread evenly in the prepared dish. Sprinkle blueberries over the bread.

Step 3

In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

Step 4

Pour the custard mixture evenly over the bread and blueberries. Gently press the bread down to soak.

Step 5

Cover the dish tightly and refrigerate for at least 2 hours, or overnight for best results.

Step 6

When ready to bake, preheat the oven to 350°F (175°C).

Step 7

In a small bowl, mix melted butter, brown sugar, and cinnamon. Drizzle evenly over the top of the soaked bread.

Step 8

Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.

Step 9

Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

Zusatztipps für die Zubereitung

Für bestes Ergebnis sollte das Sauerteigbrot am Vortag gewürfelt und offen auf einem Backblech leicht antrocknen gelassen werden — so nimmt es die Custard-Mischung noch gleichmäßiger auf. Gefrorene Blaubeeren müssen vor dem Backen nicht aufgetaut werden; sie können direkt verwendet werden, ohne die Struktur des Auflaufs zu beeinträchtigen. Achten Sie darauf, das Brot beim Einweichen sanft hineinzudrücken, damit alle Würfel vollständig von der Custard-Mischung durchzogen werden.

Varianten und Anpassungen

Wer eine besonders reichhaltige Variante bevorzugt, kann das Sauerteigbrot durch Brioche oder Challah ersetzen — beide Brotsorten nehmen die Custard-Mischung wunderbar auf und verleihen dem Auflauf eine noch üppigere Textur. Für zusätzlichen Crunch lassen sich 1/2 Tasse gehackte Pecannüsse oder Walnüsse in das Topping einarbeiten. Bitte beachten Sie, dass das Gericht in diesem Fall Baumnüsse enthält und für Personen mit entsprechenden Allergien nicht geeignet ist.

Serviervorschläge

Dieser Blaubeer-Sauerteig-Auflauf schmeckt am besten warm, direkt aus dem Ofen, nach einer kurzen Ruhezeit von 10 Minuten. Besonders gut harmoniert er mit einem Schuss Ahornsirup oder einer leichten Puderzuckerbestäubung. Als Begleitung empfehlen sich frische Früchte der Saison sowie ein kräftiger, aromatischer Kaffee — eine Kombination, die den Brunch-Tisch vollkommen macht.

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Whether you are hosting a lazy Sunday brunch, celebrating a special morning, or simply treating yourself to something a little extraordinary on a weekday, this Blueberry Sourdough French Toast Bake delivers warmth, flavour, and ease in equal measure. With its golden, cinnamon-sugared crust, creamy custard interior, and bursts of sweet-tart blueberries, it is the kind of dish that turns an ordinary morning into a cherished memory. Prepare it the night before, let the oven do the work, and savour every golden, fruity, blueberry-studded slice.

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Recipe FAQ

→ Can I use frozen blueberries for this dish?

Yes, frozen blueberries can be used directly without thawing, as they will soften during baking and release natural juices.

→ What bread types work best in this bake?

Sourdough is ideal for its tangy flavor and structure, but brioche or challah offer a richer, softer texture for a decadent twist.

→ How long should the mixture be chilled before baking?

Chilling it at least 2 hours or overnight allows the bread to absorb the custard fully, ensuring a moist and flavorful bake.

→ Can nuts be added for extra texture?

Yes, chopped pecans or walnuts can be sprinkled on top before baking to add a crunchy contrast to the soft custard and bread.

→ What are good serving suggestions for this dish?

Serve warm with maple syrup, a dusting of powdered sugar, or fresh fruit alongside. A cup of strong coffee complements it well.

→ Is this dish suitable for vegetarian diets?

Yes, this dish contains no meat and uses dairy and eggs acceptable in lacto-ovo vegetarian diets.