# What You Need:
→ Bread & Fruit
01 - 1 loaf sourdough bread, cut into 1-inch cubes (approximately 14 ounces)
02 - 1½ cups fresh or frozen blueberries
03 - Zest of 1 lemon
→ Custard
04 - 6 large eggs
05 - 2 cups whole milk
06 - ½ cup heavy cream
07 - ⅓ cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - ¼ teaspoon salt
10 - Juice of 1 lemon
→ Topping
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
13 - ½ teaspoon ground cinnamon
# How To Make:
01 - Grease a 9x13-inch baking dish with butter or cooking spray. Arrange sourdough cubes evenly in the prepared dish. Scatter blueberries and lemon zest over the bread layer.
02 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, salt, and lemon juice until fully combined and smooth.
03 - Pour the custard mixture evenly over the bread and berries. Press down lightly with the back of a spoon to ensure all bread pieces absorb the liquid thoroughly.
04 - Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes. Overnight refrigeration yields optimal results and enhanced flavor development.
05 - Remove casserole from refrigerator. Preheat oven to 350°F.
06 - Drizzle melted butter evenly over the surface. In a small bowl, combine granulated sugar and ground cinnamon. Sprinkle the mixture uniformly across the top.
07 - Bake uncovered for 45 minutes, or until the center is set and the top is golden brown. The custard should be just firm when lightly touched.
08 - Allow the casserole to cool for 10 minutes before serving. Serve warm with optional accompaniments such as maple syrup or powdered sugar.
