Description
This Blueberry Sourdough French Toast Bake is perfect for weekend brunch. It combines sourdough bread with juicy blueberries and a rich custard.
Ingredients
Scale
- 10 slices Sourdough Bread
- 2 cups Blueberries
- 4 large Eggs
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 0.5 cup Granulated Sugar
- 1 tablespoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 0.25 teaspoon Ground Nutmeg
- 0.5 teaspoon Sea Salt
- 4 tablespoons Unsalted Butter
- 0.25 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
Instructions
- Grease a 9×13-inch baking dish with unsalted butter.
- Cut sourdough bread into cubes and spread evenly in the dish. Sprinkle blueberries on top.
- In a bowl, whisk together eggs, milk, cream, sugar, vanilla, ground cinnamon, nutmeg, and salt.
- Pour the custard over the bread and blueberries, pressing down gently.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C).
- Mix melted butter with brown sugar and ground cinnamon. Drizzle over the soaked bread.
- Bake for 40 to 45 minutes until set and golden brown.
- Cool for 10 minutes before serving.
Notes
- Frozen blueberries can be used directly.
- Substitute brioche or challah for richer taste.
- Use low-fat milk for a lighter option.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Blueberry Sourdough French Toast