Blueberry Sourdough French Toast (Print version)

Golden baked combination of sourdough, blueberries, and warm cinnamon custard for a flavorful brunch.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf (about 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 tsp pure vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp fine sea salt

→ Topping

11 - 2 tbsp unsalted butter, melted
12 - 2 tbsp brown sugar
13 - 1/2 tsp ground cinnamon

# How-To Steps:

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 soak.
05 - Cover the dish tightly and refrigerate for at least 2 hours, or overnight for best results.
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.
08 - Bake uncovered for 40–45 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.

# Tips from the pros:

01 -
  • Make it the night before and wake up to a mostly hands-off breakfast—just pop it in the oven while your coffee brews.
  • The sourdough's natural tang plays against sweet blueberries in a way that feels both comforting and sophisticated.
  • One dish feeds a crowd without making you feel like you're cooking all morning, which is the whole point of brunch.
02 -
  • The overnight refrigeration isn't optional—it's the thing that transforms this from bread soaked in egg to actual French toast with proper texture, and I learned this the hard way by skipping it.
  • If your oven runs hot, cover the top loosely with foil around the 30-minute mark so the topping doesn't burn while the center catches up.
03 -
  • If you want extra texture, stir chopped pecans or walnuts into the brown sugar and butter topping—they brown up beautifully and add a richness that complements the blueberries.
  • This freezes brilliantly after baking, so make two and freeze one for a morning when cooking feels impossible.
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