Pastry chef Caroline Corrente, the inventive drive behind Haymaker Bun Firm in Burlington and Middlebury, Vermont, approaches brunch with a baker’s thrift and a Vermonter’s devotion to huge, heat taste. At her eating places, she typically turns day-old cinnamon rolls into French toast casserole, utilizing the spiraled layers to deliver built-in spice and buttery richness. When there aren’t leftover rolls, she reaches for challah. Its tender crumb and durable braid drink within the custard with out collapsing, yielding that plush, nearly soufflé-like texture everybody hopes for in a breakfast bake.

This seasonal model combines the nostalgia of a conventional breakfast bake with the comfy flavors of pumpkin pie and maple syrup. The result’s a dish that feels each indulgent and comforting, and is ideal for crisp autumn mornings, festive brunch spreads, or Thanksgiving weekend breakfasts.

Being based mostly in Vermont, Corrente leans naturally towards maple. As a substitute of granulated sugar, she makes use of maple sugar for its caramelly depth and maple extract to deliver the flavour from the background to entrance and heart. The maple performs superbly with pumpkin and heat baking spices, perfuming the kitchen and giving the casserole a gently burnished high. 

This casserole is festive sufficient for holidays, easy sufficient for a comfortable weekend, and versatile by design. Comply with Corrente’s lead should you’ve acquired stray pastries readily available, or begin with a loaf of challah and let the custard do the remaining. And in case your pantry isn’t stocked with maple sugar or extract, don’t sweat it: Mild brown or granulated sugar and the extract you like — vanilla, almond, even orange — will work simply nice. 

What’s maple sugar?

Maple sugar is granulated pure maple syrup. When sap from sugar maple timber is boiled to pay attention, then cooked past syrup stage till practically all water evaporates, the ensuing product crystallizes into nice, dry grains with a toasty, caramel-like taste. It sweetens like cane sugar however provides maple complexity with much less moisture.

Search for maple sugar in New England shops, or order it on-line. One of the best substitutes are gentle or darkish brown sugar, granulated sugar plus a splash of maple extract, or coconut sugar.

The spices in pumpkin spice

Pumpkin pie spice is a heat, fragrant mix centered on cinnamon, supported by dried ginger and nutmeg’s nutty fragrance. Cloves contribute intense, barely bitter depth, whereas a contact of allspice echoes cinnamon, nutmeg, and clove in a single pinch. Some blends add cardamom for floral elevate, mace for nuttiness, or a pinch of black pepper for delicate warmth. Collectively, they create a comfortable, balanced profile that tastes like fall in pies, fast breads, lattes, and custards.

Notes from the Meals & Wine Take a look at Kitchen

• If the glaze feels too thick, add as much as 1 tablespoon of milk, 1 teaspoon at a time, till you get the specified consistency. If it feels too skinny, add extra powdered sugar.
• Challah or brioche work finest for wealthy texture, however sturdy French bread is a dependable choice.
• Don’t skip the ultimate uncovered bake — it’s the important thing to a caramelized, golden-brown crust.

This recipe was developed by Caroline Corrente; the textual content was written by Breana Killeen.