Blueberry Sourdough French Toast (Print Version)

A tangy sourdough and blueberry custard bake with cinnamon, perfect for make-ahead brunch.

# Components:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 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 the custard mixture evenly over the bread and blueberries, then gently press the bread down to ensure thorough soaking
05 - Cover the dish tightly and refrigerate for at least 2 hours, or overnight for optimal flavor development
06 - When ready to bake, preheat the oven to 350°F
07 - In a small bowl, mix melted butter, brown sugar, and cinnamon together until combined
08 - Drizzle the butter mixture evenly over the top of the soaked bread and bake uncovered for 40 to 45 minutes, 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 a dusting of powdered sugar

# Expert Advice:

01 -
  • It's a make-ahead miracle that lets you sleep in while breakfast practically cooks itself.
  • That tangy sourdough against sweet blueberries and creamy custard feels fancy but tastes like home.
  • One dish feeds six people without you hovering over the stove, which honestly changes the whole vibe of hosting.
02 -
  • Don't skip the overnight refrigeration—I learned this the hard way when I tried to speed things up and the bread stayed too firm and didn't absorb enough custard, making it dry and disappointing.
  • Frozen blueberries won't make the custard watery if you don't thaw them first; they release liquid gradually during baking instead of all at once.
  • The custard should jiggle slightly in the center when done—fully set means it's overbaked and rubbery, which defeats the whole point.
03 -
  • Day-old or slightly stale sourdough is better than fresh because it holds structure and absorbs custard without turning to paste.
  • Let the baked casserole cool for exactly 10 minutes—rushing to serve means it falls apart, waiting longer makes it dense as it cools completely.
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