Lemon Blueberry Sourdough Toast (Printable version)

A tangy lemon custard with blueberries and sourdough bread baked to golden perfection.

# Ingredient list:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 14 oz)
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

# Step-by-step guide:

01 - Grease a 9x13-inch baking dish and arrange sourdough cubes evenly. Scatter blueberries and lemon zest over the bread.
02 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, salt, and lemon juice until fully combined.
03 - Pour the custard mixture 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 powdered sugar.

# Expert tips:

01 -
  • Make-ahead friendly – assemble the night before and bake fresh in the morning
  • Perfect balance of tangy lemon and sweet blueberries
  • Uses sourdough bread for extra depth of flavor and texture
  • Feeds a crowd with minimal effort
  • Easily customizable with different berries or flavor variations
02 -
  • Great for preparing ahead – refrigerate overnight and bake in the morning for stress-free entertaining
  • Use a 9x13-inch baking dish for even cooking and the perfect ratio of crispy top to custardy center
  • Don't skip the resting time after baking – it helps the custard set properly
  • Frozen blueberries work just as well as fresh, and you don't need to thaw them first
  • Check labels if using store-bought bread for potential traces of nuts or soy if you have allergies
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