The Sourdough Edge
Forget soggy white bread. We use tangy, crusty sourdough to provide a sturdy structure that absorbs the rich custard without losing its character. Paired with tart blueberries and a hint of lemon, it’s a breakfast masterpiece.
The ingredient
The Bread & Berries
- Sourdough Loaf (Cubed)1 Large
- Fresh Blueberries2 Cups
- Cream Cheese (Cubed)4 oz
- Lemon Zest1 tbsp
- Maple Syrup1/4 Cup
The Custard Base
- Large Eggs8 Count
- Whole Milk2 Cups
- Heavy Cream1/2 Cup
- Vanilla Bean Paste2 tsp
- Cinnamon & Nutmeg1 tsp
The instruction
Cube and Layer: Grease a large baking dish. Place half of your sourdough cubes in the dish. Scatter half of the blueberries and all of the cream cheese cubes over the bread.
The Custard Mix: In a large bowl, whisk together the eggs, milk, cream, maple syrup, vanilla, cinnamon, and lemon zest until perfectly smooth.
The Soak: Add the remaining bread cubes. Pour the custard evenly over the entire dish. Press down lightly to ensure every piece of bread is submerged. Top with the remaining blueberries. Cover and refrigerate for at least 4 hours (or overnight).
Golden Bake: Preheat oven to 350°F. Remove the cover and bake for 45-55 minutes until the center is set and the top is golden and slightly crisp. Serve warm with extra maple syrup.
