Imagine thick slices of tangy sourdough bread soaked in rich custard, pan-fried to golden perfection, and topped with warm blueberries and bright lemon zest. This sourdough French toast is everything you want in a breakfast—crispy edges, custardy centers, and a flavor combination that’s both comforting and exciting.
The aroma of butter sizzling in the pan, cinnamon-spiced custard caramelizing, and fresh berries warming through will have everyone rushing to the table. Each bite delivers a perfect balance of tangy, sweet, and rich.
Why You’ll Love This Sourdough French Toast Recipe
The Sourdough Bread makes all the difference here. Its tangy flavor adds complexity that regular bread simply can’t match, creating a more sophisticated French toast that tastes gourmet. The slight sourness balances the sweetness of the custard and toppings beautifully.
The texture is absolutely perfect. Sourdough’s sturdy crumb holds up to the egg mixture without getting soggy, giving you crispy, caramelized edges and a soft, custardy interior. When you cut into it, your fork glides through layers of tender bread soaked with vanilla-scented custard.
The lemon blueberry topping transforms this from simple French toast into something extraordinary. Warm, jammy blueberries burst with juice, while lemon zest adds brightness that wakes up your palate. It’s like having lemon blueberry sourdough bread and French toast in one incredible dish.
Sourdough French Toast Ingredients
You’ll need thick slices of day-old Sourdough Bread—slightly stale bread actually works better because it absorbs the custard without falling apart.
Here you can find the full Lemon Blueberry Sourdough Bread.
For the custard, grab eggs, whole milk, heavy cream, vanilla extract, cinnamon, and a pinch of salt. Sugar adds sweetness, though you can adjust based on your topping preferences.
Fresh blueberries are essential for the topping, along with lemon zest and juice. Butter for cooking gives you that golden, crispy exterior.
For the lemon blueberry sourdough bread glaze, you’ll need powdered sugar and fresh lemon juice. It’s optional but highly recommended for extra sweetness and tang.
How to Make Sourdough French Toast
- In a shallow dish, whisk together eggs, milk, cream, vanilla, cinnamon, sugar, and salt until smooth and well combined.
- Slice your sourdough bread into thick pieces, about 1 inch each. Day-old bread works best.
- Heat a large skillet or griddle over medium heat and add a generous pat of butter.
- Dip each bread slice into the custard mixture, letting it soak for 20-30 seconds per side. Don’t oversoak or it’ll fall apart.
- Place soaked bread in the hot buttered pan and cook for 3-4 minutes per side until deeply golden and crispy.
- While the French toast cooks, make the topping. In a small saucepan, warm blueberries with a splash of water, lemon zest, and a bit of sugar until the berries soften and release their juices.
- For the lemon blueberry sourdough bread glaze, whisk powdered sugar with lemon juice until smooth and pourable.
- Serve the French toast hot, topped with warm blueberry compote and drizzled with lemon glaze.
- Add a dollop of lemon blueberry sourdough bread cream cheese on the side for extra richness.
Tips for the Best Sourdough French Toast
Use day-old or slightly stale sourdough bread. Fresh bread absorbs too much custard and can become mushy. If your bread is fresh, toast the slices lightly first.
Don’t oversoak the bread. A quick 20-30 second dip per side is plenty. Sourdough’s open crumb structure absorbs custard quickly.
Cook over medium heat, not high. This gives the custard time to set inside while the outside crisps up perfectly.
For an easy lemon blueberry sourdough bread quick version, use frozen blueberries straight from the freezer. They’ll warm and soften as they cook.
Transform leftovers into a lemon blueberry sourdough bread pudding by cubing leftover French toast, arranging in a baking dish, and baking with extra custard until set.
Add cream cheese between two slices before dipping for a stuffed French toast version that’s incredibly decadent.
Sourdough French Toast Variations
Make a lemon blueberry sourdough bread loaf specifically for French toast. Slice it thick, and you’ll have perfectly sized pieces with fruit already incorporated.
Try a lemon blueberry sourdough bread cream cheese stuffed version. Spread sweetened cream cheese and fresh blueberries between two slices, press together, then dip and cook as usual.
For a quick lemon blueberry sourdough bread approach, skip the homemade compote and use store-bought blueberry preserves warmed with fresh lemon juice.
Create a savory twist by omitting the sugar and topping with lemon ricotta and fresh herbs instead of the sweet blueberry mixture.
Use this as a base for lemon blueberry sourdough bread pudding by layering cubed French toast with extra custard and blueberries, then baking at 350°F for 30 minutes.
What to Serve with Sourdough French Toast
Crispy bacon provides a salty, savory contrast that complements the sweet, tangy French toast perfectly.
Fresh fruit salad with mint keeps the meal light and adds more refreshing flavors to balance the richness.
Maple syrup is traditional, but honey or agave nectar work beautifully too, especially when you want to let the lemon blueberry flavors shine.
Greek yogurt on the side adds protein and a tangy element that echoes the sourdough’s natural flavor.
Hot coffee or Earl Grey tea pairs wonderfully—the citrus notes in the tea complement the lemon perfectly.
Sourdough French Toast FAQs
Can I make this ahead?
You can prep the custard mixture the night before and keep it refrigerated. Cook the French toast fresh for the best texture, though you can keep cooked slices warm in a 200°F oven for up to 30 minutes.
What if I don’t have a lemon blueberry sourdough bread loaf?
Regular sourdough works perfectly. Just add the lemon and blueberry flavors through the topping. You get all the same delicious taste.
Can I freeze leftover French toast?
Absolutely. Cool completely, layer between parchment paper, and freeze for up to 2 months. Reheat in a toaster or oven at 350°F for 10 minutes. Great for quick lemon blueberry sourdough bread easy breakfasts during busy weeks.
Final Thoughts on Sourdough French Toast
This sourdough French toast elevates a breakfast classic into something truly spectacular. The tangy bread, rich custard, and bright lemon blueberry topping create layers of flavor that keep you coming back for more.
Whether you’re making a special weekend breakfast or turning leftover sourdough into something magical, this recipe delivers. The combination of textures—crispy outside, custardy inside, jammy fruit on top—makes every bite interesting.
Make this once, and it’ll become your go-to French toast recipe forever.
Sourdough French Toast
Equipment
- mixing bowl
- whisk
- large skillet or griddle
- spatula
- small saucepan
Ingredients
- 8 slices day-old sourdough bread (1-inch thick)
- 3 large eggs
- 180 ml whole milk
- 60 ml heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 2 tbsp butter (for cooking)
- 150 g fresh blueberries
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 60 g powdered sugar (optional glaze)
Instructions
- In a shallow dish, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Slice sourdough bread into thick pieces, about 1 inch thick.
- Heat a skillet or griddle over medium heat and melt butter.
- Dip each slice of bread into the custard for 20–30 seconds per side.
- Cook bread in the skillet for 3–4 minutes per side until golden and crisp.
- In a small saucepan, warm blueberries with lemon zest and lemon juice until berries soften.
- Whisk powdered sugar with lemon juice to create glaze if using.
- Serve French toast hot, topped with warm blueberries and lemon glaze.