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
Scale
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
