Blueberry Lemon Sourdough Toast

Imagine waking up to the aroma of lemon-kissed custard mingling with the sweet burst of blueberries, all enveloped in golden, crispy-edged sourdough. This Blueberry Lemon Sourdough French Toast Casserole transforms a lazy weekend morning into something extraordinary. With its tangy brightness and comforting richness, this make-ahead dish is perfect for hosting brunch or treating your family to a memorable breakfast that looks as stunning as it tastes.

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The magic of this casserole lies in its simplicity and the quality of its components. Day-old sourdough bread provides the perfect sponge for the lemon-scented custard, while fresh blueberries burst with juicy sweetness in every bite. The optional almond topping adds a delightful crunch that contrasts beautifully with the creamy interior. Whether you're planning a special Mother's Day brunch or simply want to elevate your weekend breakfast routine, this dish delivers restaurant-quality results with home-kitchen ease.

Ingredients

• 1 loaf (about 400 g) sourdough bread, cut into 1-inch cubes
• 2 cups fresh blueberries (can substitute frozen, unthawed)
• Zest of 1 large lemon
• 6 large eggs
• 2 cups whole milk
• 3/4 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• Juice of 1 lemon
• 1/2 cup sliced almonds (optional)
• 2 tbsp turbinado or coarse sugar (optional, for crunch)
• Powdered sugar, for dusting
• Maple syrup or lemon curd, for serving

Instructions

Step 1: Prepare the baking dish

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

Step 2: Layer the bread and fruit

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.

Step 3: Make the custard

In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, salt, and lemon juice until smooth.

Step 4: Soak the bread

Pour the custard evenly over the bread and blueberries. Press down gently so bread absorbs the liquid.

Step 5: Refrigerate

Cover and refrigerate for at least 30 minutes, or overnight for best results.

Step 6: Preheat oven

Preheat oven to 350°F (175°C).

Step 7: Add topping

If desired, sprinkle sliced almonds and turbinado sugar over the top.

Step 8: Bake

Bake uncovered for 45–50 minutes, or until puffed, golden, and set in the center.

Step 9: Rest and serve

Let rest 10 minutes before dusting with powdered sugar. Serve warm with maple syrup or lemon curd.

Zusatztipps für die Zubereitung

Day-old bread works best for absorbing custard without becoming too mushy. If your sourdough is fresh, simply cube it and leave it out uncovered for a few hours or toast lightly in a 300°F oven for 10 minutes. When pressing the bread into the custard, be gentle but thorough to ensure every cube gets coated. For the best flavor development, refrigerate overnight—this allows the lemon zest to infuse throughout and the bread to fully absorb the custard. If you notice any dry spots before baking, simply spoon a bit more custard over them.

Varianten und Anpassungen

For a dairy-free version, substitute almond or oat milk and coconut cream for milk and cream. Try adding raspberries or blackberries for variety, or mix in a handful of chopped white chocolate for extra indulgence. If you prefer a less sweet version, reduce the sugar to 1/3 cup. For a more decadent brunch, add a cream cheese layer by dotting small cubes of cream cheese between the bread layers. You can also experiment with different citrus—orange zest pairs beautifully with blueberries, or try a combination of lemon and lime for extra zing.

Serviervorschläge

Serve this casserole warm with a generous dusting of powdered sugar and a drizzle of pure maple syrup or tangy lemon curd. For an elegant brunch presentation, add a dollop of freshly whipped cream or Greek yogurt on the side. Fresh mint leaves make a beautiful garnish and add a refreshing note. Pair with a crisp sparkling wine, mimosas, or freshly squeezed orange juice. This dish also pairs wonderfully with crispy bacon or breakfast sausage for those who want a savory element. Leftover portions reheat beautifully in the oven at 325°F for about 15 minutes, making it perfect for meal prep.

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This Blueberry Lemon Sourdough French Toast Casserole proves that special-occasion breakfasts don't have to be complicated. With straightforward preparation and the ability to make it ahead, you can enjoy quality time with your guests instead of being stuck in the kitchen. The combination of tangy lemon, sweet blueberries, and rich custard-soaked sourdough creates a harmony of flavors that will have everyone asking for seconds. Whether it's a holiday breakfast, a celebratory brunch, or simply a Sunday morning treat, this casserole delivers warmth, comfort, and a touch of elegance to your table.

Recipe Help & Answers

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly without thawing to maintain their shape and prevent excess moisture.

→ Is it better to use day-old bread?

Day-old sourdough absorbs the custard more evenly, resulting in a better texture and preventing sogginess.

→ Can the dairy be substituted for non-dairy options?

Almond or oat milk and coconut cream work well as substitutes, offering a similar creamy consistency.

→ What is the best way to layer the ingredients?

Alternate layers of sourdough cubes, blueberries, and lemon zest to ensure balanced flavor in every bite.

→ How do the sliced almonds affect the dish?

Adding sliced almonds on top before baking provides a pleasant crunch and a subtle nutty flavor.