Lemon Blueberry Sourdough Toast (Printable Version)
Sweet, tangy sourdough baked with fresh blueberries and lemon zest for a bright, comforting start to your day.
# Everything You’ll Need:
→ Bread and Fruit
01 -
1 loaf sourdough bread (14 oz), cut into 1-inch cubes
02 -
1.5 cups fresh or frozen blueberries
03 -
Zest of 1 lemon
→ Custard
04 -
6 large eggs
05 -
2 cups whole milk
06 -
0.5 cup heavy cream
07 -
1/3 cup granulated sugar
08 -
2 teaspoons pure vanilla extract
09 -
1/4 teaspoon salt
10 -
Juice of 1 lemon
→ Topping
11 -
2 tablespoons unsalted butter, melted
12 -
2 tablespoons granulated sugar
13 -
1/2 teaspoon ground cinnamon
# Steps to Cook:
01 -
Grease a 9x13-inch baking dish. Evenly arrange sourdough cubes in the dish, then scatter blueberries and lemon zest over the bread.
02 -
Whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, salt, and lemon juice in a large bowl until smooth and fully combined.
03 -
Pour the custard evenly over the bread and berries, pressing down lightly to ensure the bread absorbs the mixture thoroughly.
04 -
Cover the dish and refrigerate for at least 30 minutes or overnight for optimal flavor and texture.
05 -
Set oven temperature to 350°F in preparation for baking.
06 -
Drizzle melted butter over the custard surface. Combine granulated sugar and cinnamon and sprinkle evenly on top.
07 -
Bake uncovered for 45 minutes, until the center is set and the top is golden brown.
08 -
Allow to cool for 10 minutes before serving warm. Optionally accompany with maple syrup or powdered sugar.
# Extra Suggestions:
01 -
Use fresh blueberries in season for enhanced flavor. Customize toppings with nuts or yogurt. Can be prepared ahead for convenient breakfast.