Blueberry Sourdough French Toast

There is something deeply comforting about waking up to a breakfast that is already done. The Blueberry Sourdough French Toast Bake is exactly that kind of recipe — a luscious brunch casserole where tangy sourdough bread, plump blueberries, and a cinnamon-kissed custard come together overnight, then bake into a golden, bubbling centerpiece that fills the kitchen with the warmth of vanilla and spice. Whether you are hosting a holiday brunch, feeding a hungry family, or simply treating yourself to something special on a slow Sunday morning, this make-ahead bake delivers maximum reward for minimal morning effort.

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The secret to this bake lies in patience. Once the cubed sourdough is nestled with blueberries and drenched in the rich custard of eggs, whole milk, heavy cream, vanilla, cinnamon, and nutmeg, the dish needs time to rest — at least two hours in the refrigerator, though overnight is best. During that time, the bread absorbs every drop of the silky custard, transforming from simple cubes into a cohesive, tender base that bakes up with a gloriously golden, cinnamon-sugar top. The result is somewhere between French toast and bread pudding: custardy in the middle, slightly crisp on the edges, and scattered throughout with juicy bursts of blueberry.

Ingredients

• Bread & Fruit
• 1 loaf (about 400 g) sourdough bread, cut into 1-inch cubes
• 2 cups (300 g) fresh or frozen blueberries
• Custard Mixture
• 6 large eggs
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (65 g) granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• Topping
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon

Instructions

Step 1

Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.

Step 2

Spread the cubed sourdough bread evenly in the prepared dish. Sprinkle blueberries over the bread.

Step 3

In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

Step 4

Pour the custard mixture evenly over the bread and blueberries. Gently press the bread down to soak.

Step 5

Cover the dish tightly and refrigerate for at least 2 hours, or overnight for best results.

Step 6

When ready to bake, preheat the oven to 350°F (175°C).

Step 7

In a small bowl, mix melted butter, brown sugar, and cinnamon. Drizzle evenly over the top of the soaked bread.

Step 8

Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.

Step 9

Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

Zusatztipps für die Zubereitung

Damit der Auflauf gleichmäßig durchzieht, empfiehlt es sich, das Brot mindestens einen Tag alt sein zu lassen — altbackenes Sourdough-Brot nimmt die Custard-Masse besonders gut auf und verhindert, dass der Boden zu matschig wird. Drücke das Brot nach dem Übergießen der Custard sanft nach unten, sodass alle Stücke vollständig bedeckt sind. Je länger die Mischung im Kühlschrank ruht, desto cremiger und gleichmäßiger wird das Ergebnis nach dem Backen. Tiefgefrorene Blaubeeren müssen vor dem Backen nicht aufgetaut werden — sie können direkt verwendet werden.

Varianten und Anpassungen

Wer eine reichhaltigere Textur bevorzugt, kann das Sourdough-Brot durch Brioche oder Challah ersetzen. Für zusätzlichen Crunch lassen sich 1/2 Tasse gehackte Pekannüsse oder Walnüsse zum Topping hinzufügen. Das Rezept eignet sich außerdem hervorragend für verschiedene Beerensorten — Himbeeren, Brombeeren oder eine Mischung aus Beerensorten passen ebenso gut wie Blaubeeren.

Serviervorschläge

Serviere den Blueberry Sourdough French Toast Bake warm aus dem Ofen, mit einem großzügigen Schuss Ahornsirup oder einem leichten Puderzuckerstaub. Er passt wunderbar zu frischem Obst und einer starken Tasse Kaffee. Für ein vollständiges Brunch-Erlebnis lässt er sich hervorragend mit Joghurt oder frisch geschlagener Sahne ergänzen.

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The Blueberry Sourdough French Toast Bake is the kind of recipe that becomes a household tradition. It asks very little of you in the morning — just the patience to let the oven do its work — and in return, it offers a table full of golden, berry-studded warmth that brings people together. With just 340 calories per serving, 11 grams of protein, and the wholesome satisfaction of a home-baked brunch, this dish proves that comfort and ease can absolutely coexist. Make it once, and it will earn a permanent place in your weekend rotation.