Blueberry Lemon Sourdough French Toast (Printable)

Tangy blueberries and lemon zest combined with sourdough and a creamy custard for a bright brunch dish.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, about 14 oz, cut into 1-inch cubes
02 - 2 cups fresh blueberries, or frozen unthawed
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 Make It:

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 extract, 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 Suggestions:

01 -
  • It comes together in under 20 minutes of actual work, then does most of the heavy lifting while you sip your coffee.
  • The sourdough's natural tang plays beautifully against the bright lemon and sweet blueberries, creating a flavor balance that tastes fancier than it actually is.
  • You can prep it the night before and just pop it in the oven in the morning, making it the ultimate stress-free brunch move.
02 -
  • If your bread is too fresh and soft, it will turn into mush instead of maintaining any structure—truly stale or day-old sourdough is non-negotiable here.
  • Don't skip the resting time after baking; those 10 minutes let the custard set just enough so it doesn't run all over the plate when you serve it.
  • Frozen blueberries work beautifully if you don't thaw them first, as they stay whole and don't bleed purple throughout the dish (though a little color is fine and honest).
03 -
  • If you forgot to prep overnight, even two hours of refrigeration will help, though the soaking won't be quite as complete—just know that you're working with what you've got, and it'll still be good.
  • When zesting the lemon, avoid the white pith underneath the colored skin, as it tastes bitter and will muddy your flavor profile.
  • The casserole puffs slightly in the oven and then settles a bit as it cools, so don't panic if it deflates a little—that's completely normal and expected.
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