Pumpkin, maple sugar, and warm spices infuse the custard with deep autumn flavor, while a pecan-studded crumble adds crunch and contrast.
Challah or brioche absorbs the custard beautifully, yielding a plush, almost soufflé-like texture with a golden, caramelized crust.
Flexible and festive, this casserole works for holiday brunches or cozy weekends, and can be prepped ahead for easy entertaining.
Pastry chef Caroline Corrente, the creative force behind Haymaker Bun Company in Burlington and Middlebury, Vermont, approaches brunch with a baker’s thrift and a Vermonter’s devotion to big, warm flavor. At her restaurants, she often turns day-old cinnamon rolls into French toast casserole, using the spiraled layers to bring built-in spice and buttery richness. When there aren’t leftover rolls, she reaches for challah. Its tender crumb and sturdy braid drink in the custard without collapsing, yielding that plush, almost soufflé-like texture everyone hopes for in a breakfast bake.
This seasonal version combines the nostalgia of a traditional breakfast bake with the cozy flavors of pumpkin pie and maple syrup. The result is a dish that feels both indulgent and comforting, and is perfect for crisp autumn mornings, festive brunch spreads, or Thanksgiving weekend breakfasts.
Being based in Vermont, Corrente leans naturally toward maple. Instead of granulated sugar, she uses maple sugar for its caramelly depth and maple extract to bring the flavor from the background to front and center. The maple plays beautifully with pumpkin and warm baking spices, perfuming the kitchen and giving the casserole a gently burnished top.
This casserole is festive enough for holidays, simple enough for a cozy weekend, and flexible by design. Follow Corrente’s lead if you’ve got stray pastries on hand, or start with a loaf of challah and let the custard do the rest. And if your pantry isn’t stocked with maple sugar or extract, don’t sweat it: Light brown or granulated sugar and the extract you love — vanilla, almond, even orange — will work just fine.
What is maple sugar?
Maple sugar is granulated pure maple syrup. When sap from sugar maple trees is boiled to concentrate, then cooked beyond syrup stage until nearly all water evaporates, the resulting product crystallizes into fine, dry grains with a toasty, caramel-like flavor. It sweetens like cane sugar but adds maple complexity with less moisture.
Look for maple sugar in New England stores, or order it online. The best substitutes are light or dark brown sugar, granulated sugar plus a splash of maple extract, or coconut sugar.
The spices in pumpkin spice
Pumpkin pie spice is a warm, aromatic blend centered on cinnamon, supported by dried ginger and nutmeg’s nutty perfume. Cloves contribute intense, slightly bitter depth, while a touch of allspice echoes cinnamon, nutmeg, and clove in one pinch. Some blends add cardamom for floral lift, mace for nuttiness, or a pinch of black pepper for subtle heat. Together, they create a cozy, balanced profile that tastes like fall in pies, quick breads, lattes, and custards.
Notes from the Food & Wine Test Kitchen
If the glaze feels too thick, add up to 1 tablespoon of milk, 1 teaspoon at a time, until you get the desired consistency. If it feels too thin, add more powdered sugar.
Challah or brioche work best for rich texture, but sturdy French bread is a reliable option.
Don’t skip the final uncovered bake — it’s the key to a caramelized, golden-brown crust.
This recipe was developed by Caroline Corrente; the text was written by Breana Killeen.
Dining and Cooking