Description

This Blueberry Sourdough French Toast Bake is the perfect weekend brunch dish, combining the tangy sourdough bread with juicy blueberries and a rich custard made from eggs, milk, and cream. Soaked overnight and baked to golden perfection, it offers a delightful balance of sweetness and spice, topped with a cinnamon-brown sugar glaze that caramelizes beautifully in the oven.

Ingredients

Scale

Main Ingredients

10 slices Sourdough Bread (Can substitute with brioche or challah for richer taste.)
2 cups Blueberries (Frozen blueberries can be used without thawing.)
4 large Eggs (Essential for binding.)
2 cups Whole Milk (Can use low-fat milk if desired.)
1 cup Heavy Cream (Substitute more milk for a lighter custard.)
0.5 cup Granulated Sugar (Adjust to taste.)
1 tablespoon Vanilla Extract
1 teaspoon Ground Cinnamon (Use extra for topping.)
0.25 teaspoon Ground Nutmeg
0.5 teaspoon Sea Salt

Topping Ingredients

4 tablespoons Unsalted Butter (For greasing the dish and topping)
0.25 cup Brown Sugar
1 teaspoon Ground Cinnamon (For topping.)

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Instructions

Preparation: Grease a 9×13-inch baking dish with unsalted butter or nonstick spray to prevent sticking and ensure easy serving.
Assemble Bread and Blueberries: Cut sourdough bread into cubes and spread evenly in the prepared baking dish. Sprinkle fresh or frozen blueberries over the top evenly to distribute the fruit throughout the bake.
Mix Custard: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and sea salt until the mixture is smooth and well combined.
Soak Bread: Pour the custard mixture over the bread and blueberries, pressing down gently on the bread to help it soak up the custard evenly throughout the dish.
Refrigerate: Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours or preferably overnight to allow the bread to absorb the custard fully and develop flavors.
Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) to prepare for even cooking.
Prepare Topping: In a small bowl, mix melted unsalted butter with brown sugar and ground cinnamon until combined. Drizzle this mixture evenly over the soaked bread and custard.
Bake: Place the uncovered baking dish in the preheated oven and bake for 40 to 45 minutes until the custard is set in the center and the top is a lovely golden brown with bubbling edges.
Cool and Serve: Remove from oven and allow to cool for about 10 minutes before serving warm to help it set and enhance the flavors.

Notes

You can substitute sourdough bread with brioche or challah for a richer, sweeter flavor and softer texture.
Frozen blueberries can be used straight from the freezer without thawing to prevent the bake from becoming too watery.
Adjust the granulated sugar quantity based on your preferred sweetness level.
For a lighter version, substitute heavy cream with additional milk.
Make sure to press the bread gently into the custard to ensure maximum absorption.
This dish can be prepared a day ahead, making it ideal for busy weekend mornings.
Leftovers can be refrigerated and reheated in the oven or microwave.