Blueberry Sourdough French Toast (Printable)

Savory baked sourdough with fresh blueberries and a cinnamon-spiced custard, perfect for a warm morning delight.

# What Goes In:

→ Bread & Fruit

01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 ounces)
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 the cubed sourdough bread evenly in the prepared dish and sprinkle blueberries over the bread.
03 - In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
04 - Pour the custard mixture evenly over the bread and blueberries, then gently press the bread down to absorb the liquid.
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, then drizzle evenly over 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 convenience: Assemble the night before and simply bake in the morning
  • Feeds a crowd: Generously serves 6 people with minimal hands-on time
  • Balanced flavors: The tangy sourdough perfectly complements sweet blueberries and warm spices
  • Customizable: Easy to adapt with different breads, fruits, or toppings
  • Impressive presentation: Looks and tastes like something from a fancy brunch spot
02 -
  • Don't skip the overnight soak—it's essential for the best texture and flavor development
  • Use a 9x13-inch dish specifically; smaller dishes may overflow and larger ones won't create the right depth
  • Check for doneness by inserting a knife in the center—it should come out mostly clean with just a bit of custard
  • Let it cool for the full 10 minutes before cutting to allow the custard to set properly
  • Frozen blueberries work just as well as fresh and are often more budget-friendly
  • The topping can be prepared ahead and stored separately until ready to bake
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