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Whether you’re inviting friends over or tasked with making breakfast for the extended family, this recipe is one to have in your back pocket. Whisk up a quick custard to pour over chunks of absorbent Challah bread. It’s advised to prepare this dish the night before, so all that’s left to do is pop it in the oven before serving. Present this dish with fresh apples, berries, powdered sugar and, of course, maple syrup!



Prep time


Cook time



  • 1 lb challah bread, about 1 loaf​
  • 1 cup pure pumpkin puree​
  • 2 cups milk​
  • 1/3 cup maple syrup​
  • 6 large eggs​
  • 1 teaspoon vanilla extract​
  • 2 teaspoons pumpkin pie spice​
  • 1/2 teaspoon salt​


  1. Rip the challah into various sizes and place in a lightly greased 8 x 10 baking dish.
  2. In a large mixing bowl whisk together the pumpkin puree, milk, maple syrup, eggs, vanilla extract, pumpkin pie spice and salt.
  3. Pour the pumpkin custard evenly over the bread. If some pieces look dry, pat them down into the custard to wet it. Cover with plastic wrap and refrigerate for 6 hours or overnight.
  4. Pre-heat the overn to 350°F.
  5. Bake the casserole for 45-50 minutes. Once the tops have slightly browned, allow the casserole to cool for about 20 minutes before cutting in.
  6. Slice, serve with powdered sugar and maple syrup, and enjoy!



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