Blueberry Sourdough French Toast (Printable Version)

Golden baked sourdough with blueberries and cinnamon custard, a flavorful brunch casserole.

# What You'll Need:

→ 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

# Cooking 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 ensure proper soaking.
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 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 Advice:

01 -
  • Make-ahead magic: Assemble the night before and simply bake in the morning — no early wake-up required.
  • Perfectly balanced flavors: The tang of sourdough plays beautifully against sweet blueberries and the warm spice of cinnamon and nutmeg.
  • Crowd-pleasing and generous: Yields 6 hearty servings, ideal for brunch gatherings or holiday mornings.
  • Vegetarian-friendly: A wholesome, satisfying dish that everyone at the table can enjoy.
  • Easy to customize: Add nuts, swap the bread, or garnish with maple syrup and powdered sugar to suit your taste.
02 -
  • Use day-old bread: Slightly stale sourdough absorbs the custard more effectively and gives the bake a better structure.
  • Overnight soak: Refrigerating overnight yields the creamiest, most evenly soaked result — plan ahead for best flavor.
  • Do not thaw frozen blueberries: Add them straight from the freezer to prevent excess moisture from making the bake soggy.
  • Add nuts for crunch: Stir 1/2 cup of chopped pecans or walnuts into the topping for a satisfying crispy contrast.
  • Check for doneness: The center should be set and no longer jiggly after 40–45 minutes; if needed, bake a few extra minutes uncovered.
  • Rest before serving: Allow the bake to cool for 10 minutes after removing from the oven so it slices cleanly and serves beautifully.
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