Lemon Blueberry Sourdough Toast (Print)

Tangy lemon custard melds with blueberries and sourdough for a bright, comforting brunch dish.

# Components:

→ Bread & Fruit

01 - 1 loaf sourdough bread (approximately 14 ounces), cut into 1-inch cubes
02 - 1½ 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 teaspoons pure vanilla extract
09 - ¼ teaspoon salt
10 - Juice of 1 lemon

→ Topping

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
13 - ½ teaspoon ground cinnamon

# Directions:

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, heavy cream, sugar, vanilla extract, 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 evenly 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 -
  • The sourdough's tanginess plays beautifully against bright lemon, creating a sophisticated flavor that doesn't feel heavy or overly sweet.
  • You can prep it the night before, which means morning chaos transforms into a simple slide into the oven.
  • It feeds a crowd without requiring you to flip anything or stand guard at the stove.
02 -
  • Overnight refrigeration isn't just convenient—it fundamentally changes the texture, making the custard creamy and the bread custard-infused rather than breadlike, so plan accordingly if you want the best version.
  • The lemon zest scattered on top of the bread cubes before adding custard infuses the entire dish with brightness, while the lemon juice in the custard itself adds tartness underneath—both matter, so use both.
03 -
  • Cut your sourdough the night before and let it dry out slightly on the counter—this helps it absorb custard more evenly rather than turning into mush.
  • If using frozen blueberries, don't thaw them; they bake beautifully from frozen and won't bleed excessive color everywhere.
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