Save My sister called me at 7 AM on Easter Sunday asking if I could bring brunch for twelve people. Panicked, I remembered a jar of sourdough starter gathering dust in my fridge and a pint of blueberries softening on the counter. By 9 AM, I'd assembled this casserole in my largest baking dish, and what emerged from the oven two hours later was golden, custardy, and somehow both elegant and effortless enough that everyone assumed I'd planned it all week.
I've made this three times now, and the moment that stuck with me was watching my father—who claims he doesn't eat breakfast—go back for thirds. He was silent except for the occasional satisfied nod, and when I asked him what he thought, he just said the tartness reminded him of good things. That's when I realized this casserole does something unexpected: it doesn't try to be sweet breakfast cake, it tries to be honest food.
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Ingredients
- Sourdough bread, 1 loaf (about 400 g), cut into 1-inch cubes: The tanginess in sourdough is the secret weapon here; it prevents the custard from tasting one-note sweet and adds complexity that plain brioche never could. Day-old bread is actually better because it's dried out slightly and soaks up the custard without falling apart.
- Fresh blueberries, 2 cups (frozen, unthawed, works too): These little pockets of tartness burst while baking and stain the custard a gorgeous pale purple. Don't thaw frozen berries because they'll bleed color unevenly; the frozen ones distribute better and stay firmer.
- Lemon zest, from 1 large lemon: This is where the brightness lives; it's more important than the juice because zest gives you the oils and aroma without extra liquid that could throw off the custard ratio.
- Large eggs, 6: These are your structural backbone, and room temperature eggs whisk together more smoothly, so pull them from the fridge 15 minutes before you start.
- Whole milk, 2 cups: The fat content keeps the custard silky and prevents that rubbery texture you get with skim milk.
- Heavy cream, 3/4 cup: This is non-negotiable if you want richness; it's what transforms a bread pudding into something that feels indulgent rather than thrifty.
- Granulated sugar, 1/2 cup: This sweetens the custard base, but it's balanced by the lemon juice and sourdough tang so nothing tastes cloying.
- Vanilla extract, 2 tsp pure: Vanilla here is subtle; it bridges the gap between lemon and cinnamon without announcing itself.
- Ground cinnamon, 1/2 tsp: A whisper of warmth that makes people wonder what they're tasting without quite being able to name it.
- Fine sea salt, 1/4 tsp: Salt enhances every flavor in the custard and makes the blueberries taste more intensely blueberry-like.
- Lemon juice, from 1 lemon: Fresh juice adds tartness that keeps the whole dish from tasting dessert-like; skip the bottled stuff because it has that metallic twang.
- Sliced almonds, 1/2 cup (optional): These toast as the casserole bakes and add a pleasant crunch that contrasts the custardy center.
- Turbinado sugar, 2 tbsp (optional): Coarse crystals stay distinct and sparkly on top rather than melting into the custard.
- Powdered sugar for dusting: A final flourish that looks finished and adds a subtle sweetness to each bite.
- Maple syrup or lemon curd for serving: Drizzle before eating; syrup adds warmth while curd doubles down on brightness.
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Instructions
- Prepare your baking dish and layer the foundation:
- Grease a 9x13-inch baking dish with butter or nonstick spray so nothing sticks. Scatter half the sourdough cubes across the bottom, then sprinkle half the blueberries and half the lemon zest over them.
- Build the flavor layers:
- Top with the remaining bread cubes, then scatter the rest of the blueberries and lemon zest. This two-layer approach ensures you get fruit in every bite instead of all the blueberries sinking to the bottom.
- Whisk together the custard:
- In a large bowl, combine eggs, milk, cream, sugar, vanilla, cinnamon, salt, and lemon juice. Whisk until the mixture is smooth and the sugar has dissolved; this takes about a minute and the mixture should look pale and uniform.
- Pour and press:
- Pour the custard evenly over the bread and fruit, then gently press down with the back of a spatula so the bread absorbs the liquid. You're not mashing it, just coaxing the cubes to nestle closer together.
- Chill and let it sit:
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes, though overnight is better. This waiting period lets the bread fully hydrate and the flavors meld; rushing this step results in bread that's still slightly firm in the center.
- Get ready to bake:
- Preheat your oven to 350°F (175°C) while you uncover the dish. If you're using almonds and turbinado sugar, sprinkle them over the top now.
- Bake until golden and set:
- Slide the dish into the oven and bake uncovered for 45 to 50 minutes. You'll know it's done when the edges are puffed and golden brown, the center jiggles just slightly (not much), and a knife inserted in the middle comes out mostly clean with maybe one wet crumb.
- Rest and finish:
- Let the casserole sit for 10 minutes out of the oven so it firms up slightly and becomes easier to serve. Dust generously with powdered sugar and serve warm with maple syrup or lemon curd on the side.
Save What I love most about this recipe is that it disappears fastest when I make it for people I barely know. At a potluck last month, a woman I'd never met before asked for the recipe mid-bite, and suddenly we were talking about our grandmother's cooking and weekend brunch traditions. Food that brings people together in that easy, unforced way feels like it's doing something right.
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Why Day-Old Sourdough Really Matters
Freshly baked sourdough is beautiful and delicious on its own, but for this casserole it's actually a liability. Fresh bread has too much moisture and a tender crumb that breaks apart when you cube it and saturate it with custard. Day-old sourdough has firmed up overnight; the crust has hardened slightly and the interior has set in a way that lets it absorb liquid without disintegrating. If you don't have day-old bread available, slice fresh sourdough and leave it uncovered on the counter for a few hours to dry out slightly, or—in a pinch—spread it on a baking sheet and toast it at 275°F for 10 minutes.
The Magic of Balancing Tart and Sweet
This recipe walks a fine line, and that balance is what makes it feel more brunch than dessert. The lemon (both zest and juice) and sourdough tang keep the sweet custard from cloying, while the blueberries and vanilla provide enough sweetness that it doesn't taste savory. The cinnamon acts as a bridge, warming up the citrus notes without making the dish feel spiced. If you reduce the sugar, the acidity becomes too aggressive; if you skip the lemon or use sweeter berries, the whole thing tips into birthday-cake territory. The magic is in the restraint.
Make-Ahead and Storage Secrets
This casserole is designed for advance preparation, which is honestly why it's so generous for brunch situations. You can assemble it completely the night before, cover it with plastic wrap, and refrigerate overnight. In fact, overnight chilling results in a custard that's more evenly set and less custardy (which some people prefer). Leftover casserole keeps in the refrigerator for up to three days in an airtight container, and it reheats beautifully at 325°F for about 15 minutes until warmed through. You can also freeze baked leftovers for up to a month; thaw overnight in the refrigerator and reheat gently.
- Assemble the night before, refrigerate covered, and bake the morning of for a completely hands-free brunch morning.
- Leftovers taste equally good cold the next day if you're sneaking them straight from the fridge for breakfast.
- Double the recipe and bake in two 9x13 dishes if you're feeding a larger crowd; just add about 5 minutes to the baking time.
Save This is the kind of recipe that proves you don't need to spend hours in the kitchen to feed people something that tastes intentional and special. Make it whenever you need to feel like you have your life together, because apparently golden, custardy, blueberry-studded bread is all it takes.
Common Questions
- → What bread works best for this dish?
Day-old sourdough bread is ideal as it soaks up the custard well without becoming overly soggy.
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used directly without thawing, preserving their flavor and texture during baking.
- → What are some good toppings to add for texture?
Sliced almonds and turbinado sugar provide a delightful crunch when sprinkled on top before baking.
- → How can I make this dish dairy-free?
Substitute whole milk and heavy cream with almond, oat milk, and coconut cream to maintain creaminess without dairy.
- → What is a recommended way to serve this dish?
Dust with powdered sugar and serve warm alongside maple syrup or tangy lemon curd for added flavor contrast.
- → Can other berries be used instead of blueberries?
Raspberries or blackberries can be swapped in for a different flavor profile while maintaining the fresh berry brightness.
