If you’re searching for a brunch dish that feels like a cozy hug on a plate, look no further than this Blueberry Sourdough French Toast Bake for Weekend Brunch Bliss Recipe. It’s the perfect combination of tart blueberries, custardy sourdough, and warm spices baked to golden perfection. Whether you’re entertaining friends or indulging in a slow weekend morning, this recipe blends simplicity with mouthwatering flavor to make your brunch unforgettable.
Ingredients You’ll Need
Each ingredient in this Blueberry Sourdough French Toast Bake for Weekend Brunch Bliss Recipe plays a crucial role, bringing balance, richness, and vibrant flavor to the dish. From the hearty sourdough foundation to the luscious custard soak, every element combines to create a memorable brunch experience.
- 10 slices Sourdough Bread: The star base with a sturdy crumb that soaks up custard beautifully; brioche or challah can make it richer.
- 2 cups Blueberries: Bursting with juicy sweetness and a pop of stunning color; frozen works perfectly too.
- 4 large Eggs: Key for binding all the layers together in a creamy custard.
- 2 cups Whole Milk: Adds smoothness and a slight creaminess, but you can swap for low-fat if preferred.
- 1 cup Heavy Cream: Boosts the custard’s richness making it decadently soft.
- 0.5 cup Granulated Sugar: Provides just the right amount of sweetness to enhance the berries and bread.
- 1 tablespoon Vanilla Extract: Infuses a fragrant warmth that deepens the flavor.
- 1 teaspoon Ground Cinnamon: Brings cozy spice to the custard, with extra reserved for topping.
- 0.25 teaspoon Ground Nutmeg: Offers a subtle nutty spice that complements the cinnamon.
- 0.5 teaspoon Sea Salt: Balances all the sweetness and enhances flavors overall.
- 4 tablespoons Unsalted Butter: For greasing the baking dish, adding richness and preventing sticking.
- 0.25 cup Brown Sugar: Mixed with cinnamon for a caramelized topping that’s simply irresistible.
How to Make Blueberry Sourdough French Toast Bake for Weekend Brunch Bliss Recipe
Step 1: Prep Your Baking Dish
Start by generously greasing a 9×13-inch baking dish with unsalted butter or a nonstick spray. This little step ensures your French toast bake won’t stick and makes serving effortless later.
Step 2: Layer the Bread and Blueberries
Cube your sourdough bread into hearty pieces and spread them evenly across the baking dish. Sprinkle the juicy blueberries over the bread, distributing them so every bite will have that perfect berry burst.
Step 3: Whisk Together the Custard
In a large bowl, combine four large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and sea salt. Whisk this mixture until completely smooth and luscious. This custard will soak into the bread, softening it while giving a rich, creamy texture.
Step 4: Pour and Soak
Pour the custard evenly over the layered bread and blueberries. Use a spatula or your hands to gently press down the bread, ensuring each cube soaks up this delicious custard. Cover the dish tightly with plastic wrap and pop it in the refrigerator for at least 2 hours, or for best results, overnight.
Step 5: Prepare the Topping and Bake
When ready to bake, preheat your oven to 350°F. Mix melted butter, brown sugar, and cinnamon in a small bowl to make the topping. Drizzle this mixture evenly over the soaked bread. Bake the dish uncovered for 40 to 45 minutes or until the custard is set in the center and the top is golden brown and tempting.
Step 6: Cool and Serve
Allow your Blueberry Sourdough French Toast Bake to cool for about 10 minutes after baking. This lets it firm up slightly, making it easier to slice while retaining its creamy texture inside. Serve warm and watch everyone fall in love.
How to Serve Blueberry Sourdough French Toast Bake for Weekend Brunch Bliss Recipe
Garnishes
Fresh whipped cream or a dollop of Greek yogurt adds a silky contrast to the warm bake. A dusting of powdered sugar or an extra sprinkle of cinnamon on top can elevate the look and add hints of sweetness or spice. Don’t forget to drizzle maple syrup or honey for that perfect finish.
Side Dishes
This dish pairs wonderfully with crispy bacon or sausage links, its sweet and creamy richness balancing savory, salty flavors. A fresh fruit salad or lightly dressed greens add brightness and a refreshing counterpoint to each bite.
Creative Ways to Present
Turn this classic dish into individual servings by using ramekins or muffin tins for smaller portions, perfect for brunch parties. Layer blueberries on the bottom for a stunning surprise when flipped onto a plate. You might also add toasted nuts to the topping for a delightful crunch that amps up texture.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though unlikely), store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days and keep their flavor, making easy reheat-and-eat breakfasts.
Freezing
You can freeze the fully baked dish by wrapping it tightly with plastic wrap and foil. Freeze for up to 1 month. To enjoy, thaw overnight in the fridge before reheating to keep the texture creamy without drying out.
Reheating
Reheat leftovers in a preheated oven at 325°F for about 15-20 minutes or until warmed through. Microwaving works in a pinch but can soften the crisp top, so the oven method is preferred to keep that lovely golden crust.
FAQs
Can I use other types of bread?
Absolutely! While sourdough is fantastic for its texture and tang, brioche or challah work beautifully for a richer, sweeter flavor and creamier soak.
Do I need to soak the bread overnight?
Overnight soaking is ideal because it allows the custard to fully penetrate the bread for a custardy center. However, a minimum of 2 hours works if you’re short on time.
Can I make this recipe dairy-free?
Yes, substitute the whole milk and heavy cream with unsweetened almond milk or coconut milk. Just note the texture will be slightly lighter but still delicious.
What’s the best way to store and reheat leftovers?
Store leftovers refrigerated in an airtight container for up to 3 days. Reheat in the oven at 325°F for best results, preserving the texture and flavor beautifully.
Can I add other fruits besides blueberries?
Definitely! Fresh or frozen raspberries, strawberries, or blackberries can be mixed in or swapped to suit your fruit preferences or seasonal availability.
Final Thoughts
This Blueberry Sourdough French Toast Bake for Weekend Brunch Bliss Recipe perfectly captures the spirit of relaxed weekends filled with good food and great company. Its vibrant flavors, creamy custard, and juicy berries come together in a simple yet impressive brinner that’s sure to become a family favorite. Give it a try—you won’t regret waking up early just to savor this delicious brunch treat.
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Blueberry Sourdough French Toast Bake for Weekend Brunch Bliss Recipe
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
Description
This Blueberry Sourdough French Toast Bake is a delightful and easy-to-make brunch dish perfect for weekends. It combines the tangy crunch of sourdough bread with juicy blueberries, soaked in a rich custard of eggs, milk, and cream, then baked to golden perfection with a sweet cinnamon-brown sugar topping. Ideal for serving warm with syrup or fresh fruit, this make-ahead bake is both comforting and impressive for family or guests.
Ingredients
Main Ingredients
- 10 slices Sourdough Bread (can substitute with brioche or challah for a richer taste)
- 2 cups Blueberries (frozen can be used without thawing)
- 4 large Eggs (essential for binding)
- 2 cups Whole Milk (low-fat optional)
- 1 cup Heavy Cream (more milk can be used for a lighter custard)
- 0.5 cup Granulated Sugar (adjust to taste)
- 1 tablespoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 0.25 teaspoon Ground Nutmeg
- 0.5 teaspoon Sea Salt
Topping
- 4 tablespoons Unsalted Butter (for greasing)
- 0.25 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
Instructions
- Preparation: Gather all ingredients and preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Layer Bread and Blueberries: Cut sourdough bread into cubes and spread them evenly across the greased baking dish. Sprinkle the blueberries uniformly over the top of the bread cubes.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and sea salt until the mixture is smooth and fully combined.
- Soak Bread: Pour the custard mixture evenly over the bread and blueberries. Gently press down on the bread with a spatula to ensure it is well soaked with the custard.
- Refrigerate: Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the bread to fully absorb the custard.
- Prepare Topping: Before baking, mix melted butter, brown sugar, and ground cinnamon in a small bowl. Drizzle this mixture generously over the soaked bread in the baking dish.
- Bake: Place the dish uncovered into the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown and bubbling.
- Rest and Serve: Remove from the oven and allow the bake to cool for about 10 minutes. Serve warm and enjoy, optionally with syrup or extra fresh fruit.
Notes
- You can substitute sourdough with brioche or challah for a richer, sweeter flavour.
- Frozen blueberries can be used without thawing, but fresh blueberries enhance the taste and texture.
- Adjust granulated sugar quantity based on your preferred sweetness level.
- For a lighter custard, replace some or all of the heavy cream with more milk.
- Letting the bread soak overnight will deepen the flavor and improve texture.
- This dish reheats well and can be stored covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
