Type what you have

Ingredients

• ✓ sourdough bread
• guacamole
• everything bagel seasoning

Instructions

1. 1 Toast bread until desired doneness. Spread with guacamole, then sprinkle with everything bagel seasoning.

By France Cevallos

Ingredients

• ✓ sourdough bread
• butter
• prosciutto
• mozzarella

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out.
3. 3 Place sandwich in the air fryer and cook until lightly browned and toasted, about 8 minutes.

By France Cevallos

Ingredients

• ✓ sourdough bread
• butter
• parmigiano-reggiano cheese
• bacon
• cheddar cheese

Instructions

1. 1 Mash together butter and Parmesan cheese in a small bowl until evenly blended.
2. 2 Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread.
3. 3 Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side.
4. 4 To serve, cut in half diagonally.

By nevadamommy

Ingredients

• ✓ sourdough bread
• albacore tuna
• mayonnaise
• balsamic vinegar
• onion
• dill pickle
• american cheese

Instructions

1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
3. 3 Preheat a panini press according to manufacturer's instructions.
4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Ingredients

• ✓ sourdough bread
• egg
• cornmeal
• green tomato
• cooking oil
• butter
• tomato
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ sourdough bread
• butter
• yellow onion
• jalapeno pepper
• ketchup
• brown sugar
• liquid smoke
• pork shoulder
• cheddar cheese
• butter

Instructions

1. 1 Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
2. 2 Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
3. 3 Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
4. 4 Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

By Borden Cheese

Ingredients

• ✓ sourdough bread
• tuna
• mayonnaise
• egg
• olive
• celery
• green onion
• carrot
• dijon mustard
• butter
• swiss cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine tuna, mayonnaise, hard-boiled eggs, olives, celery, green onions, carrots, and mustard in a bowl until well mixed.
3. 3 Brush melted butter on one side of each bread slice. Top 6 unbuttered sides bread slices each with 1 cheese slice, 1/6 tuna salad, and 1 more cheese slice; top each with 1 remaining bread slice, buttered-sides up. Transfer sandwiches to the prepared baking sheet.
4. 4 Broil in the preheated oven until bread toasted and cheese melts, 3 to 5 minutes.

By rlt11_NMC

Ingredients

• ✓ sourdough bread
• bacon
• bread
• cherry tomato
• kosher salt
• black pepper
• arugula
• avocado
• mayonnaise
• lemon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
2. 2 Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
3. 3 Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
4. 4 Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
5. 5 Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ sourdough bread
• swiss cheese
• thousand island dressing
• pear tomato
• green onion

Instructions

1. 1 Toast bread in toaster oven or grill pan. Layer 1/3 cup cheese, Marie's Thousand Island dressing, and tomato slices evenly over the bread slices. Top with the remaining cheese. Grill or broil until cheese has melted, about 3 minutes. Sprinkle with green onions.

By Marie's Dressings

Ingredients

• ✓ sourdough bread
• mayonnaise
• parmesan cheese
• cheddar cheese
• jack cheese
• green onion
• garlic
• cayenne pepper

Instructions

1. 1 Spread 1/2 teaspoon mayonnaise onto 1 side of each slice of bread. Sprinkle 1 tablespoon Parmesan cheese over mayonnaise layer, pressing cheese firmly into the bread.
2. 2 Combine remaining mayonnaise, Cheddar cheese, Jack cheese, green onion, garlic, and cayenne pepper in a bowl.
3. 3 Flip 1 bread slice over so the Parmesan layer is facing down, and spread Cheddar cheese mixture onto the bread. Top the Cheddar cheese mixture layer with the other slice of bread, so the Parmesan is on the outside of the sandwich. Cut sandwich into 4 equal slices.
4. 4 Heat a nonstick pan over medium heat; turn heat down to medium-low. Place sandwich sticks in the skillet and cook until golden brown and cheese is softly melted, 2 to 3 minutes per side.

By Culinary Envy

Ingredients

• ✓ sourdough bread
• mayonnaise
• feta cheese
• lemon zest
• tomato
• salt
• black pepper
• olive oil

Instructions

1. 1 Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
2. 2 Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
3. 3 Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ sourdough bread
• white vinegar
• salt
• egg
• balsamic vinegar
• garlic powder
• black pepper
• salmon

Instructions

1. 1 Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
2. 2 Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
3. 3 Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
4. 4 Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

By Mel

Ingredients

• ✓ sourdough bread
• butter
• apple
• brown sugar
• cinnamon
• pecan
• butter
• brie cheese
• cinnamon

Instructions

1. 1 Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.
2. 2 Preheat the oven's broiler.
3. 3 Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.
4. 4 Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

By Jenn Harmon Jones

Ingredients

• ✓ sourdough bread
• ham
• cream cheese
• pineapple
• provolone cheese
• swiss cheese
• egg
• milk
• white sugar
• butter
• vegetable oil

Instructions

1. 1 Spread cream cheese on two slices of bread. Layer 2 slices of ham, 2 tablespoons of pineapple, and one slice of cheese over the cream cheese. Then top each sandwich with one more slice of bread. Cut off crusts.
2. 2 In a shallow bowl, whisk together eggs, milk and sugar. Briefly dip both sides of sandwiches in egg mixture.
3. 3 Heat butter and oil in a large skillet over medium heat. Place sandwiches in skillet, and fry on each side until golden brown and cheese is melted, about 5 minutes per side. Drain on paper towels and cool for 3 minutes before serving.

By brianad

Ingredients

• ✓ sourdough bread
• butter
• grilled chicken strip
• bacon
• mozzarella cheese
• avocado
• tomato
• basil pesto

Instructions

1. 1 Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
2. 2 Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
3. 3 Reassemble sandwiches and cut in half. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sourdough bread
• olive oil
• tomato
• caper
• red pepper flakes
• balsamic vinegar
• pesto
• mozzarella cheese
• sea salt
• pepper

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
2. 2 Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
3. 3 Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.

By MomMatula

Ingredients

• ✓ sourdough bread
• butter
• egg
• dijon mustard
• avocado
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add eggs and cook until whites are mostly firm. Break yolks and continue cooking until eggs are set and no longer runny, 2 to 3 more minutes.
2. 2 Spread one side of toasted sourdough with Dijon mustard. Arrange avocado slices on bread and top with cooked eggs. Sprinkle with Parmesan cheese.

By Britty

Ingredients

• ✓ sourdough bread
• sour cream
• mayonnaise
• spinach
• water chestnut
• leek soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight.
3. 3 Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping.
4. 4 Fill bread bowl with spinach mixture.

By Shawna

Ingredients

• ✓ sourdough bread
• mayonnaise
• parmesan cheese
• cheddar cheese
• jalapeno pepper
• green chili

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine mayonnaise, Parmesan cheese, Cheddar cheese, jalapeños, and green chilies in a bowl.
3. 3 Slice off the top of the sourdough round and hollow out the center to create a sturdy bread bowl. Fill the bread bowl with the jalapeño mixture.
4. 4 Bake in the preheated oven until heated through and golden on top, about 30 minutes.

By happywife05

Ingredients

• ✓ sourdough bread
• butter
• mustard
• poppy seed
• seasoned salt
• onion
• lemon juice
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut a checkerboard pattern on top sourdough bread, about 1 inch apart, with a serrated knife; do not cut through loaf, slices should be attached at the bottom.
3. 3 Melt butter in a saucepan over low heat; stir in mustard, poppy seeds, seasoned salt, onion, and lemon juice until combined. Place bread on prepared baking sheet; gradually pour butter mixture evenly over bread squares and between cuts, letting butter mixture soak into bread. Stuff Swiss cheese slices between bread squares.
4. 4 Bake in the preheated oven until cheese melts and begins to bubble and brown, about 30 minutes.

By LISA FRIEND

Ingredients

• ✓ sourdough bread
• green onion
• mayonnaise
• salsa
• turkey
• pepper jack cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, mayonnaise, and salsa in a small bowl until well combined.
3. 3 Spread sauce over each bread slice. Layer turkey and pepper Jack cheese on 4 bread slices. Top with remaining bread slices to make 4 sandwiches.
4. 4 Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in hot butter until bottoms are lightly toasted. Add remaining butter to the skillet, then flip sandwiches over. Cook until browned on the other side and cheese is melted.

By Mom22GreatKids

Ingredients

• ✓ sourdough bread
• egg
• imitation crabmeat
• celery
• onion
• mayonnaise
• sour cream
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Ingredients

• ✓ sourdough bread
• butter
• cheddar cheese
• gouda cheese
• rosemary
• sage
• garlic
• pomegranate seed
• black pepper
• aluminum foil

Instructions

1. 1 Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
2. 2 With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
3. 3 Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
4. 4 Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ sourdough bread
• cooking spray
• pumpkin pie spice
• cranberry
• butter
• egg
• almond milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
2. 2 Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
3. 3 Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
4. 4 Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

By Treasures of Food

Ingredients

• ✓ sourdough bread
• butter
• brown sugar
• pear
• egg
• milk
• white sugar
• vanilla extract
• almond extract
• almond

Instructions

1. 1 Evenly distribute butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle brown sugar over butter. Arrange pear slices into the bottom of the dish. Arrange bread cubes into a single layer over pears.
2. 2 Mix together eggs, milk, sugar, vanilla, and almond extract in a large bowl until fully blended; pour evenly over bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in the refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and allow to warm while the oven preheats.
4. 4 Bake in the preheated oven until the top of bread is golden brown and eggs have solidified, 45 to 60 minutes. Top with sliced almonds to serve.

By abfabmom

Ingredients

• ✓ sourdough bread
• butter
• onion
• celery
• salt
• poultry seasoning
• black pepper
• chicken stock
• egg
• parsley
• rosemary

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place bread cubes in a single layer on a rimmed baking sheet.
3. 3 Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
4. 4 Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
6. 6 Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
7. 7 Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
8. 8 Garnish with remaining parsley.

By Nicole McLaughlin

Ingredients

• ✓ sourdough bread
• butter
• shallot
• pear
• white wine
• brown sugar
• thyme
• salt
• pepper
• brie cheese
• almond
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
3. 3 Cut a Brie-sized hole in top of sourdough round to within ½-inch of bottom. Cut removed bread into pieces for serving; set aside.
4. 4 Score Brie around edge (halfway down Brie wheel) using a paring knife to cut ¼-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string or unflavored dental floss around scored Brie, pulling the ends in opposite directions.
5. 5 Place bottom half Brie, cut-side up, into sourdough loaf. Top with ½ pear mixture; sprinkle with ½ slivered almonds. Place remaining Brie half on top; spread with remaining ½ pear mixture and sprinkle with remaining ½ slivered almonds. Place on a baking sheet.
6. 6 Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.

By Heidi T

Ingredients

• ✓ sourdough bread
• beet
• eggplant
• rapeseed oil
• salt
• zucchini
• salt
• black pepper
• garlic
• parsley
• burrata

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
3. 3 Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
5. 5 Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
6. 6 Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

By Allrecipes Member

Ingredients

• ✓ sourdough bread
• white sugar
• butter
• heavy cream
• white sugar
• butter
• egg
• vanilla extract
• milk
• blueberry
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat until butter is melted, 3 to 4 minutes. Stir in cream; bring to a boil, reduce heat, and simmer until sauce is slightly thickened, 5 to 10 minutes. Transfer sauce to a bowl; cover with plastic wrap. Set aside
3. 3 Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla; beat until fluffy, 2 to 3 minutes. Slowly stir in milk, while constantly stirring, until evenly combined.
4. 4 Place bread cubes in a large bowl; pour milk mixture over bread. Let stand until bread is moistened, about 5 minutes. Fold in blueberries. Transfer to a 3-quart baking dish.
5. 5 Combine 2 tablespoons sugar and cinnamon in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup sauce over bread mixture.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Serve with remaining sauce.

By Amanda F

Ingredients

• ✓ sourdough bread
• egg
• egg yolk
• kosher salt
• sugar
• brown sugar
• vanilla extract
• cinnamon
• lemon
• whole milk
• heavy cream
• butter
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine.
3. 3 Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
5. 5 Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces.
6. 6 Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
7. 7 Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
8. 8 Serve slightly warm or at room temperature.

By John Mitzewich