Blueberry Sourdough French Toast (Print Version)

Golden sourdough and blueberries baked with cinnamon-spiced custard for a flavorful brunch delight.

# 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

# How To Make It:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Spread cubed sourdough bread evenly in the prepared dish. Distribute blueberries over the bread layer.
03 - In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until completely smooth.
04 - Pour custard mixture evenly over bread and blueberries. Gently press bread down to ensure thorough soaking.
05 - Cover dish tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight for optimal flavor absorption.
06 - When ready to bake, preheat oven to 350°F.
07 - In a small bowl, combine melted butter, brown sugar, and cinnamon. Drizzle mixture evenly over the soaked bread surface.
08 - Bake uncovered for 40 to 45 minutes, until center is set and top is golden brown.
09 - Cool for 10 minutes before serving. Present warm, optionally with maple syrup or powdered sugar garnish.

# Expert Tips:

01 -
  • Make-ahead convenience means you assemble the night before and simply bake in the morning
  • The tangy sourdough bread adds depth and balances the sweetness perfectly
  • Fresh or frozen blueberries work equally well, making this a year-round favorite
  • Golden, crispy cinnamon-sugar topping provides irresistible texture contrast
  • Feeds a crowd with minimal effort—perfect for brunch gatherings
  • Vegetarian-friendly and customizable to your taste preferences
02 -
  • Use a 9x13-inch baking dish for proper depth and even cooking—smaller dishes may overflow
  • Don't skip the overnight soak; it's essential for the custard to fully penetrate the bread cubes
  • Check doneness by gently shaking the dish—the center should jiggle slightly but not be liquid
  • Let it rest for 10 minutes after baking so the custard sets and slices cleanly
  • Frozen blueberries work perfectly and don't need thawing, saving prep time
  • Double the topping if you love extra crunchy, caramelized edges
  • Store leftovers covered in the refrigerator for up to 3 days and reheat portions as needed
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