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  • Nicole Cook

Lemon and Almond Sourdough Baked Toast


1/2 cup salted butter, melted

1 cup brown sugar

5 eggs

1 1/2 cup buttermilk

1 teaspoon vanilla

zest from one lemon

7-8 thick slices of sourdough loaf

3 tablespoons slivered almonds

Maple Syrup for serving

OPTIONAL: blueberries to serve


  1. Mix the melted butter and brown sugar at the bottom of a 9x13 casserole dish and spread evenly.

  2. In a medium bowl whisk the eggs, buttermilk, vanilla, and lemon zest.

  3. One slice of bread at a time, drench the bread into the egg mixture then place the sliced bread into the casserole dish, staggering the slices to reach each side of the dish, and slightly overlapping one another. Pour any leftover mixture evenly on top.

  4. Sprinkle the almonds on top of the bread. Bake at 350 degrees for 45 minutes.

  5. Serve with maple syrup and fresh blueberries if desired.


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