Blueberry Sourdough French Toast (Printable version)

Tangy sourdough and juicy blueberries soaked in cinnamon custard, baked to golden perfection for brunch.

# Ingredient List:

→ 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 Steps:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Spread 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 custard mixture evenly over bread and blueberries, gently pressing the bread down to ensure even soaking.
05 - Cover the dish tightly and refrigerate for at least 2 hours, preferably overnight for optimal flavor development.
06 - When ready to bake, preheat oven to 350°F.
07 - In a small bowl, mix melted butter, brown sugar, and cinnamon until combined, 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 -
  • You can prep it the night before and just slide it into the oven while you're still in your robe.
  • The sourdough gets crispy-edged while staying custardy inside, hitting all the textures at once.
  • Those pockets of warm blueberries burst on your tongue like little flavor bombs.
02 -
  • Don't skip the overnight refrigeration because a rushed 2-hour soak leaves dry bread pockets that feel sad in contrast to the custardy parts.
  • Frozen blueberries genuinely work better than fresh because they hold their shape and don't release as much juice, which keeps the custard from becoming watery.
  • If your casserole isn't set in the center after 45 minutes, give it 5 more minutes rather than pulling it out too early and serving custardy bread.
03 -
  • Toast your sourdough cubes lightly before layering if you prefer a firmer texture that resists getting too soft.
  • Let the assembled casserole sit at room temperature for 20 minutes before baking so the oven doesn't shock the cold custard and cause uneven cooking.
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