This sourdough blueberry french toast bake recipe not only is so easy to make, but it will leave your home smelling like a dreamy bakery, and your family and friends devouring every last bite!

This recipe can be made the day before you are baking it, which makes it perfect for a morning brunch - without all of the mess. My husband and I make this when we host guests in our home overnight, and it has never failed us.

It is also a festive red, white, and blue dish - perfect for Memorial Day, 4th of July, or Labor Day. I also believe blueberries were made for Christmas, and this dish is really wonderful for a Christmas morning delight.

I hope you enjoy baking - and eating - this dish as much as I do!

SOURDOUGH BLUEBERRY FRENCH TOAST

PREP TIME: 15 mins | BAKE TIME: 50-60 mins

Ingredients

French Toast

1 loaf of sourdough bread
8 eggs
2.5 cups of almond milk
1 tbsp vanilla extract
¾ cup coconut sugar
1-2 cups blueberries (personal preference)

Topping

½ cup coconut sugar
½ cup almond flour
1 tsp ground cinnamon
1 tsp nutmeg
¼ tsp salt
½ cup soft/melted butter (or ghee)

Directions

I - Cube your sourdough bread loaf and place it in a casserole dish (stone casserole dish is our favorite)

II - In a separate bowl, mix together eggs, almond milk. Vanilla extract, and coconut sugar.

III - Pour evenly over the cubed bread.

IV - Mix in blueberries.

V - Cover and place in the fridge for at least 3 hours.

VI - When ready to bake, preheat the oven to 350 degrees.

VII - To make your topping, mix together coconut sugar, almond flour, ground cinnamon, nutmeg, and salt.

VIII - Soften/Melt butter (or ghee) and mix together with the dry topping ingredients.

IX - Evenly spread the topping over the bread.

X - Bake uncovered for 50-60 minutes, making sure it is cooked all the way through in the middle. Oven times may vary.

Enjoy!

Sincerely-

JOURNAL

SOURDOUGH BLUEBERRY FRENCH TOAST BAKE