Blueberry Sourdough French Toast (Printable)

Tangy sourdough cubes, fresh blueberries, and cinnamon custard baked golden for a flavorful brunch.

# What You Need:

→ Bread & Fruit

01 - 1 loaf (approximately 14 oz) sourdough bread, cut into 1-inch cubes
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 the cubed sourdough bread evenly in the prepared dish. Sprinkle blueberries over the bread.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
04 - Pour the custard mixture evenly over the bread and blueberries. Gently press the bread down to ensure even saturation.
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. Drizzle evenly over the top of the soaked bread mixture.
08 - Bake uncovered for 40 to 45 minutes, or 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 Suggestions:

01 -
  • You prep it the night before, so morning chaos turns into actual time with your guests instead of stress in the kitchen.
  • The sourdough's tanginess plays beautifully against sweet blueberries and warm spices, creating something that tastes fancy without fussy technique.
  • Frozen blueberries work just as well as fresh, which means you can make this any time the craving hits.
02 -
  • Don't skip the overnight soak—rushing this with just a couple hours means your bread stays slightly firm in the center, and that's a texture letdown when everything else is custardy and soft.
  • If your oven runs hot, cover the dish loosely with foil after 30 minutes to prevent the top from browning too fast before the interior sets.
03 -
  • If you want extra crunch in your life, sprinkle 1/2 cup of chopped pecans or walnuts into the butter-sugar topping—the nuts toast as the casserole bakes and create an irresistible texture contrast.
  • A tight overnight soak is non-negotiable if you want custardy perfection, but if you're baking same-day, let it sit for at least 3 hours in the fridge before popping it in the oven.
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