Blueberry Sourdough French Toast

There is something deeply comforting about waking up to a breakfast that has already done most of the work for you. The Blueberry Sourdough French Toast Bake is exactly that kind of dish — a luscious brunch casserole where tangy sourdough bread soaks overnight in a cinnamon-kissed custard, studded with plump, juicy blueberries, and baked until the top turns a glorious, irresistible golden brown. Whether you are hosting a lazy Sunday gathering or simply want to treat your family to something special, this make-ahead morning masterpiece delivers warmth, flavor, and elegance with minimal morning effort.

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The secret behind this bake's extraordinary texture lies in the sourdough bread itself. Its slight tang and sturdy crumb hold up beautifully through the long soak, absorbing every drop of the rich custard — made from eggs, whole milk, heavy cream, vanilla, cinnamon, and a whisper of nutmeg — without turning mushy. As it bakes, the bread puffs gently, the blueberries burst into sweet-tart pockets of color, and the buttery brown sugar topping caramelizes into a delicate, crackling crust. The result is a dish that looks as stunning as it tastes, and smells like a dream from the moment it enters the oven.

Ingredients

• Bread & Fruit:
• 1 loaf (about 400 g) sourdough bread, cut into 1-inch cubes
• 2 cups (300 g) fresh or frozen blueberries
• Custard Mixture:
• 6 large eggs
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (65 g) granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• Topping:
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon

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Instructions

Step 1

Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.

Step 2

Spread the cubed sourdough bread evenly in the prepared dish. Sprinkle blueberries over the bread.

Step 3

In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

Step 4

Pour the custard mixture evenly over the bread and blueberries. Gently press the bread down to soak.

Step 5

Cover the dish tightly and refrigerate for at least 2 hours, or overnight for best results.

Step 6

When ready to bake, preheat the oven to 350°F (175°C).

Step 7

In a small bowl, mix melted butter, brown sugar, and cinnamon. Drizzle evenly over the top of the soaked bread.

Step 8

Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.

Step 9

Cool for 10 minutes before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.

Zusatztipps für die Zubereitung

Damit die Sourdough French Toast Bake gelingt, sollte das Brot mindestens 2 Stunden — am besten über Nacht — in der Custard-Mischung einweichen. So kann jeder Würfel die Ei-Milch-Mischung vollständig aufnehmen. Das Brot dabei sanft in die Flüssigkeit drücken stellt sicher, dass auch die oberen Stücke gleichmäßig durchziehen. Tiefkühlblaubeeren müssen vor dem Backen nicht aufgetaut werden — sie können direkt verwendet werden, ohne das Ergebnis zu beeinträchtigen. Für extra Knusprigkeit lässt sich der Belag um 1/2 Tasse gehackte Pekannüsse oder Walnüsse ergänzen.

Varianten und Anpassungen

Wer eine noch reichhaltigere Textur bevorzugt, kann das Sauerteigbrot durch Brioche oder Challah ersetzen. Beide Brotsorten saugen die Custard-Mischung besonders gut auf und verleihen dem Gericht eine butterweiche Konsistenz. Für eine nussigere Note kann die Topping-Mischung aus Butter, braunem Zucker und Zimt mit gehackten Pekannüssen oder Walnüssen verfeinert werden. Wer Allergien berücksichtigen muss, sollte die Zutaten des verwendeten Brotes sorgfältig prüfen und Nuss-Toppings entsprechend weglassen.

Serviervorschläge

Die Blueberry Sourdough French Toast Bake schmeckt am besten warm, direkt aus dem Ofen — nach einer Ruhezeit von 10 Minuten. Ein großzügiger Schuss Ahornsirup oder eine leichte Puderzucker-Bestäubung runden das Erlebnis perfekt ab. Besonders gut passt das Gericht zu frischem Obst und einem starken, dampfenden Kaffee. Als Hauptgericht eines Brunch-Buffets lässt es sich wunderbar mit einem einfachen grünen Salat oder einer Auswahl an Joghurt und frischen Beeren kombinieren.

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The Blueberry Sourdough French Toast Bake is more than a recipe — it is an invitation to slow down, gather around the table, and savor a morning done right. With its golden crust, bursting blueberries, and custardy, fragrant interior, it transforms simple pantry staples into something truly memorable. Prepare it the evening before, slide it into the oven when you wake, and let the aroma of cinnamon and warm fruit fill your home. At just 340 calories per serving and ready in about an hour, this easy, vegetarian-friendly American classic proves that the most extraordinary breakfasts are also the most effortless to share.

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Recipe FAQs

→ Can I use frozen blueberries in this dish?

Yes, frozen blueberries can be used directly without thawing; they bake perfectly and retain their flavor.

→ What type of bread works best for this bake?

Sourdough bread provides a tangy flavor and sturdy texture, but brioche or challah can be used for a richer, softer result.

→ How long should the mixture be refrigerated before baking?

Refrigerate for at least 2 hours or overnight to allow the bread to soak fully and develop flavors.

→ Can I add nuts to the topping?

Yes, adding chopped pecans or walnuts to the topping adds a pleasant crunch and nutty flavor.

→ What is the best way to serve this dish?

Serve warm, optionally with maple syrup or a light dusting of powdered sugar for enhanced sweetness.