Description
Deliciously sweet and tangy Lemon Blueberry Sourdough Toast that makes for an irresistible breakfast treat.
Ingredients
Scale
- 1 loaf sourdough bread (approximately 14 ounces), cut into 1-inch cubes
- 1½ cups fresh or frozen blueberries
- Zest of 1 lemon
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- Juice of 1 lemon
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Prepare Baking Dish and Bread: Grease a 9×13-inch baking dish. Arrange sourdough cubes evenly in the dish. Scatter blueberries and lemon zest over the bread.
- Combine Custard Mixture: In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, salt, and lemon juice until fully combined.
- Assemble Casserole: Pour the custard evenly over the bread and berries, pressing down lightly to ensure all bread absorbs the mixture.
- Chill Overnight: Cover and refrigerate for at least 30 minutes, or overnight for best results.
- Preheat Oven: Preheat oven to 350°F.
- Add Topping: Drizzle melted butter over the surface. Mix sugar and cinnamon together and sprinkle evenly on top.
- Bake Casserole: Bake uncovered for 45 minutes, or until the center is set and the top is golden brown.
- Cool and Serve: Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.
Notes
- For a richer flavor, use fresh blueberries when they are in season.
- Customize with your favorite toppings such as nuts or a dollop of yogurt.
- This recipe can be made ahead for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 180mg