Blueberry Sourdough French Toast (Printable)

A tangy sourdough and blueberry bake with cinnamon custard, perfect for a make-ahead brunch.

# What You'll Need:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (about 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 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 Make It:

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 thorough soaking.
05 - Cover the dish tightly and refrigerate for at least 2 hours, or overnight for optimal flavor development.
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.

# Expert Advice:

01 -
  • You prep it the night before, so brunch morning is actually relaxed instead of chaotic.
  • The tangy sourdough plays beautifully against sweet blueberries and warm spices, making it feel fancy without fussing.
  • One dish feeds six people, which means less cleanup and more time for coffee and conversation.
02 -
  • The overnight chill is not optional if you want proper texture; rushing it to just two hours means the center stays slightly custardy rather than set, which some love but most find too loose.
  • Don't overbake beyond 45 minutes or the top dries out and the edges toughen, so set a timer and trust it.
03 -
  • Day-old sourdough is your friend; fresh bread falls apart too easily and won't hold structure through soaking.
  • Whisk the custard thoroughly and pour it slowly, making sure every bread piece gets some liquid, or you'll end up with dry patches in the final bake.
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