Save My friend Sarah showed up at my door one Saturday morning with a loaf of sourdough she'd been feeding for weeks, demanding I do something impressive with it before it went stale. I had blueberries sitting in my fridge that were at their peak, so I threw together this bake the night before—part inspiration, part desperation—and woke up to the kitchen smelling like cinnamon-sugar heaven. When she took that first bite, the way her eyes closed told me I'd stumbled onto something worth repeating. Now it's the dish I make whenever I want to feel like I have my life together, even on mornings when I'm still in my pajamas.
The first time I made this for my book club, I was so nervous I'd checked the oven about seventeen times. When I finally pulled it out and saw that golden-brown top with the blueberries peeking through like little purple gems, one of my friends actually gasped. We ate it straight from the dish with coffee while still in our pajamas, and nobody wanted to talk about books—we just wanted to know when I'd make it again.
Ingredients
- Sourdough bread (1 loaf, about 400 g, cut into 1-inch cubes): The tang is what makes this sing—regular bread gets boring, but sourdough holds up beautifully in the custard and adds real depth.
- Fresh or frozen blueberries (2 cups, 300 g): Frozen ones actually work better here because they stay whole and don't turn to mush; no thawing needed.
- Large eggs (6): This is what creates that custardy richness, so don't skimp on quality or try to use fewer.
- Whole milk (2 cups, 480 ml): It needs to be whole milk—low-fat versions make the texture thin and sad.
- Heavy cream (1/2 cup, 120 ml): This is the secret ingredient that prevents the custard from being watery and gives you that luxurious mouthfeel.
- Granulated sugar (1/3 cup, 65 g): Measure it straight from the bag; too much sweetness drowns out the sourdough's personality.
- Pure vanilla extract (2 tsp): Use real vanilla, never imitation—the difference matters in something this simple.
- Ground cinnamon (1 tsp in custard plus 1/2 tsp for topping): I learned the hard way that pre-ground cinnamon can taste stale, so I started grinding my own and noticed immediately.
- Ground nutmeg (1/4 tsp): Just a whisper of this—it adds warmth without announcing itself.
- Fine sea salt (1/4 tsp): Salt balances all the sweetness and deepens every other flavor.
- Unsalted butter, melted (2 tbsp): The topping needs real butter to crisp up properly in the oven.
- Brown sugar (2 tbsp): Use packed brown sugar for a moister, more caramel-like topping.
Instructions
- Set up your dish:
- Grease a 9x13-inch baking dish generously with butter or nonstick spray—this prevents any sticking drama. Spread the cubed sourdough evenly across the bottom, then scatter the blueberries over the top like you're decorating it.
- Make the custard:
- Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until it's completely smooth with no egg streaks. Pour this mixture slowly and deliberately over the bread, letting it soak in as you go, then gently press the bread cubes down so they're submerged.
- The overnight magic:
- Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is genuinely better—the bread absorbs the custard fully and everything melds together. This step is also why you can actually relax in the morning instead of rushing.
- Prepare to bake:
- Take the dish out of the fridge about 15 minutes before baking. In a small bowl, stir together the melted butter, brown sugar, and cinnamon, then drizzle it evenly over the top.
- Bake to golden:
- Slide it into a 350°F oven uncovered for 40-45 minutes—you're looking for the top to turn a deep golden brown and the center to be just set when you jiggle the dish slightly. The edges should be slightly darker than the center, and your kitchen will smell absolutely intoxicating.
- Rest and serve:
- Let it cool for 10 minutes so the custard can set a little more, then serve it warm with maple syrup or a light dusting of powdered sugar if you're feeling it.
Save One Sunday, my neighbor came over after smelling it baking and ended up staying for breakfast; we talked until the coffee pot was empty. That's when I realized this dish has a way of turning a morning into an actual event, the kind of meal that makes people slow down and actually be present.
Why Sourdough Matters Here
Regular white bread absorbs the custard and becomes wallpaper; sourdough has enough structure and tang that it stays interesting even after soaking. The fermentation gives you a subtle complexity that pairs beautifully with cinnamon and blueberries—it's not just bread, it's part of the flavor story. I started using sourdough by accident when a bakery nearby had it on sale, and I've never gone back.
Making It Ahead and Storage
This is genuinely one of the easiest make-ahead breakfasts because you do all the work the day before and just bake it in the morning. You can assemble it up to 24 hours ahead, so it's perfect for overnight guests or when you want to impress people without stress. Leftovers keep for three days in an airtight container in the fridge, and they actually reheat beautifully in a 300°F oven covered with foil.
Customizing Your Bake
I've made this with everything from raspberries to blackberries, and honestly they all work, though blueberries stay plump and don't bleed color everywhere. If you want texture, toast some chopped pecans or walnuts in a dry pan first, then add them to the brown sugar topping so they stay crispy. One time I was out of vanilla, so I used almond extract instead, and it was surprisingly excellent—so don't be afraid to play with it a little.
- Swap the sourdough for brioche or challah if you want something richer and more indulgent.
- Add a handful of lemon zest to the custard mixture for brightness that cuts through the richness.
- If you're serving a crowd and want extra, this recipe doubles beautifully in two 9x13 dishes.
Save This bake turned into my answer to every brunch invitation, every friend visiting, every morning when I want breakfast to feel special without the performance. It's the kind of recipe that makes you look like you woke up three hours early when really you just had the foresight to spend 20 minutes the night before.
Recipe FAQ
- → Can I use frozen blueberries without thawing?
Yes, frozen blueberries can be added directly without thawing, helping maintain their shape and juiciness during baking.
- → What breads work well besides sourdough?
Brioche or challah are excellent alternatives for a richer, softer texture that complements the custard beautifully.
- → How long should the dish rest before baking?
Refrigerate the assembled dish for at least 2 hours or overnight to allow the bread to soak fully in the custard mixture.
- → Can I add nuts for extra texture?
Yes, chopped pecans or walnuts make great crunchy toppings when sprinkled before baking.
- → What temperature and duration are best for baking?
Bake uncovered at 350°F (175°C) for 40–45 minutes until the custard sets and the top turns golden brown.
