Brioche cannelle streusel doré

There's something about Sunday mornings that calls for something special, and this baked French toast casserole has become my answer to that quiet craving. Years ago, I watched my neighbor pull a golden, fragrant dish from the oven and realized I'd been overcomplicating breakfast all along. The beauty of this recipe is that it does most of the work while you're still in your pajamas, transforming humble bread into something luxurious and comforting.

I made this for my sister's birthday brunch last spring, and I'll never forget how her kitchen smelled like cinnamon and toasted butter as guests arrived. Someone asked for the recipe before they'd even finished their first bite, and watching people savor something I'd prepared gave me that warm, satisfied feeling that's become rare in my cooking life.

Ingredients

• Brioche or challah bread (about 450 g / 1 lb, cut into 2.5 cm / 1-inch cubes): The soft, buttery crumb soaks up custard without falling apart, which is why I avoid dense breads for this dish.
• Large eggs (6): These bind the custard and give it that silky richness that makes the casserole feel indulgent.
• Whole milk (2 cups / 480 ml) and heavy cream (1/2 cup / 120 ml): The combination creates a custard that's neither too thin nor too heavy, a lesson I learned after a few watery attempts.
• Granulated sugar (1/2 cup / 100 g) and brown sugar (1/4 cup / 55 g): Mixing both sugars adds subtle caramel notes that plain sugar can't quite achieve.
• Pure vanilla extract (2 tsp): This is where I never skimp, as it's the backbone of the flavor.
• Ground cinnamon (1 1/2 tsp), ground nutmeg (1/4 tsp), and salt (1/4 tsp): The spices warm the custard from the inside out, but the salt is crucial for balancing sweetness.
• All-purpose flour (1/2 cup / 60 g), brown sugar (1/2 cup / 100 g), ground cinnamon (1 tsp), and salt (1/4 tsp) for streusel: These dry ingredients form the foundation of your crumbly topping.
• Cold unsalted butter (1/2 cup / 115 g, cubed) for streusel: Cold butter is essential, as it creates those pockets of texture that make the streusel irresistible.
• Chopped pecans or walnuts (1/2 cup / 60 g, optional): Nuts add depth and a slight bitterness that plays beautifully against the sweetness.
• Maple syrup and powdered sugar for serving: These finishing touches complete the experience.

Instructions

Prepare your baking dish and bread:

Grease a 9x13-inch (23x33 cm) baking dish generously and spread the bread cubes evenly across the bottom. Don't worry if they don't fill every gap perfectly; you want them snug enough to hold the custard but loose enough for it to flow through.

Build the custard:

Whisk together the eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt in a large bowl until the sugar dissolves and everything is smooth and golden. Take your time here to ensure the mixture is truly combined, as any undissolved sugar can leave gritty pockets.

Soak the bread:

Pour the custard evenly over the bread, then gently press the cubes down so they're submerged and soaking in the mixture. Cover the dish and refrigerate for at least 30 minutes, though overnight is when the magic really happens.

Make the streusel topping:

Mix the flour, brown sugar, cinnamon, and salt in a bowl, then cut in the cold butter cubes using a fork or your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized pieces remaining. Stir in nuts if you're using them, and don't overwork the mixture.

Assemble for baking:

Preheat your oven to 350°F (175°C), then sprinkle the streusel evenly over the soaked bread, covering it in a generous, uneven layer. Some patches will be thick, some thin, and that's exactly what you want.

Bake until golden:

Slide the casserole into the oven for 40 to 45 minutes, watching for the moment when the top turns a deep golden brown and the center no longer jiggles when you gently shake the dish. You'll know it's done when the aroma fills your kitchen and the edges are set but the center has the slightest tender wobble.

Rest and serve:

Let the casserole cool for 10 minutes, which allows the custard to set slightly and makes serving easier. Dust with powdered sugar, drizzle with warm maple syrup, and serve while the streusel is still crisp and the casserole is warm.

Épingler

I served this at a holiday gathering one year when I was nervous about feeding a table of family members with exacting tastes. The moment someone closed their eyes after that first bite and smiled without saying a word, I understood that this dish has a quiet power—it's not trying to impress, it simply does.

Variations and Flavor Twists

The beauty of this casserole is how willing it is to adapt to your mood and what's in your kitchen. I once added a handful of fresh blueberries scattered through the bread before pouring the custard, and the burst of tartness cut through the richness in the most elegant way. A splash of orange zest stirred into the custard creates a subtle citrus undertone that feels sophisticated, while a pinch of cardamom instead of some of the nutmeg takes it in an entirely different direction.

Make-Ahead and Storage Tips

This is one of those dishes that rewards planning, which is why it's become my secret weapon for entertaining. You can assemble the whole thing up to 24 hours in advance, keeping it covered in the refrigerator, and simply pop it in the oven whenever you're ready. Leftovers keep beautifully for three to four days covered in the fridge, and they're wonderful reheated gently in a low oven or even enjoyed cold on a lazy afternoon.

Why This Breakfast Feels Special

There's a reason this casserole has become my go-to for mornings that deserve a little ceremony. It sits at that perfect intersection of effort and reward, looking and tasting far more impressive than the actual work requires. The custard cooks through gently, the streusel crisps up beautifully, and the whole thing comes together as something that tastes like someone has been in the kitchen for hours, even though you might have been asleep when the real magic happened.

• Serve this warm from the oven with a strong cup of coffee and fresh berries on the side for a complete moment.
• Consider making two casseroles if you're feeding more than six people; it freezes beautifully before baking and reheats perfectly.
• The leftovers are surprisingly good even at room temperature, making this an excellent choice for a laid-back brunch where not everyone arrives hungry at the same time.

Épingler

This casserole has become more than just a recipe to me; it's my quiet Sunday anchor, the dish I reach for when I want to show people I care without any fuss or pretense. It's genuinely that good.

Questions fréquentes sur la recette

→ Quel pain utiliser pour cette préparation ?

La brioche ou le challah sont idéaux grâce à leur texture moelleuse et leur capacité à bien absorber le mélange vanillé.

→ Comment préparer le streusel croustillant ?

Une pâte sablée composée de farine, beurre froid, sucre brun et cannelle est travaillée jusqu’à obtenir de petites miettes, puis dispersée sur la préparation avant la cuisson.

→ Peut-on préparer cette douceur à l’avance ?

Oui, laisser reposer la brioche imbibée au réfrigérateur pendant la nuit permet aux saveurs de mieux se développer.

→ Quels accompagnements s’accordent bien ?

Un filet de sirop d’érable chaud et une légère pincée de sucre glace rehausseront le goût et la présentation.

→ Peut-on personnaliser la recette ?

Ajouter des noix concassées dans le streusel ou des fruits frais avant la cuisson apporte une touche de croquant ou de fraîcheur supplémentaire.