Blueberry Sourdough French Toast (Printable)

Tangy sourdough cubes and blueberries baked in a cinnamon-spiced custard for a morning treat.

# Components:

→ Bread & Fruit

01 - 1 loaf sourdough bread (approximately 14 oz), cut into 1-inch cubes
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

# Method:

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 mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
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 with plastic wrap and refrigerate for at least 2 hours, or overnight for optimal flavor development and texture.
06 - When ready to bake, preheat the oven to 350°F.
07 - In a small bowl, combine melted butter, brown sugar, and cinnamon. Drizzle the mixture 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 - Allow the bake to cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

# Expert Advice:

01 -
  • You assemble it the night before and actually sleep in while breakfast bakes itself.
  • That perfect contrast between the tangy bread and sweet blueberries feels fancy but tastes like pure comfort.
  • It feeds a crowd without you standing at the stove flipping anything.
02 -
  • The overnight soak isn't optional—it's the difference between soupy and perfect, and I learned this by impatience.
  • Check the center of the bake around 40 minutes; ovens vary, and overbaking makes the custard weepy and rubbery.
03 -
  • Let your eggs sit at room temperature for 20 minutes before whisking—they blend more smoothly and create a silkier custard.
  • If your blueberries are thawing and leaking, pat them dry first so they don't turn the custard purple and muddy the flavor.
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