Blueberry Sourdough French Toast (Print View)

Tangy sourdough and blueberries baked with cinnamon custard, perfect for a golden, make-ahead brunch dish.

# Components:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
02 - 2 cups fresh or frozen blueberries

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/3 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon fine sea salt

→ Topping

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons brown sugar
13 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Spread cubed sourdough bread evenly in the prepared dish and sprinkle blueberries over the bread.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
04 - Pour custard mixture evenly over bread and blueberries, gently pressing the bread down to ensure proper soaking.
05 - Cover the dish tightly and refrigerate for at least 2 hours, or overnight for optimal results.
06 - When ready to bake, preheat oven to 350°F.
07 - In a small bowl, mix melted butter, brown sugar, and cinnamon, then drizzle evenly over the soaked bread.
08 - Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden brown.
09 - Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or powdered sugar.

# Expert Advice:

01 -
  • Make-ahead friendly: Assemble the night before and simply bake in the morning — ideal for stress-free entertaining.
  • Tangy sourdough depth: The sourdough's natural tang balances the sweet custard beautifully, adding complexity to every bite.
  • Bursting with blueberries: Fresh or frozen blueberries work equally well, dotting the bake with jewel-like pockets of fruit.
  • Crowd-pleasing and easy: Rated easy in difficulty and yielding 6 generous servings, this dish is perfect for family brunches and weekend gatherings.
  • Vegetarian and wholesome: A satisfying, egg-rich casserole that fits a vegetarian diet without sacrificing any indulgence.
02 -
  • Overnight soak is best: Refrigerating the assembled dish overnight gives the sourdough bread maximum time to absorb the custard, resulting in a creamier, more cohesive bake.
  • Check the centre: Bake until the centre is fully set — a gentle shake of the dish should show no liquid movement before you remove it from the oven.
  • Rest before serving: Allow the bake to cool for 10 minutes after removing from the oven; this helps it slice cleanly and allows the custard to settle.
  • Verify your bread: If you have nut or gluten sensitivities, always check the sourdough bread's ingredient list, as some commercial loaves may contain allergens beyond wheat.
  • Nutritional note: Each serving contains approximately 340 calories, 13 g total fat, 44 g carbohydrates, and 11 g protein — a satisfying and balanced brunch portion.
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