November pairing

Golden Hour Praline French Toast Bake

Brioche soaked overnight in a Pecan Pie coffee custard, crowned with a buttery maple-praline crust, and finished with a warm coffee-maple drizzle. Assemble it the night before Thanksgiving, and the morning is just bake and pour.

Serves: 8  ·  Prep: 20 minutes  ·  Chill: overnight (at least 2 hours)  ·  Bake: 45–50 minutes

Coffee custard

• 1 lb brioche or challah, cut into 1-inch cubes
• 6 large eggs
• 1½ cups whole milk and ½ cup heavy cream
• ½ cup strong brewed Pecan Pie coffee, cooled
• ⅓ cup packed brown sugar
• 1 tsp vanilla, 1 tsp cinnamon, ¼ tsp salt

Praline crust & drizzle

• 6 tbsp butter, melted
• ½ cup packed brown sugar
• 1 cup chopped pecans
• 2 tbsp maple syrup for the crust, plus ½ cup for the drizzle
• 2 tbsp strong brewed Pecan Pie coffee for the drizzle

Method

1. Prep. Butter a 9×13-inch baking dish and spread the bread cubes evenly across it.
2. Custard. Whisk the eggs, milk, cream, cooled coffee, brown sugar, vanilla, cinnamon, and salt until smooth.
3. Soak. Pour the custard over the bread, pressing the cubes down so every piece soaks it up. Cover and refrigerate overnight, or at least 2 hours.
4. Praline. Heat the oven to 350°F. Stir the melted butter, brown sugar, pecans, and 2 tbsp maple syrup together and spoon evenly over the top.
5. Bake. Bake until puffed, golden, and set in the center, 45 to 50 minutes. If the pecans darken too fast, lay foil loosely over the top for the last 15 minutes.
6. Drizzle. Rest 10 minutes. Warm ½ cup maple syrup with 2 tbsp coffee, drizzle over each serving, and pour a fresh cup of Pecan Pie alongside.

Clarity tip: A make-ahead brunch means a calmer holiday morning — and a calmer morning is where the best decisions start. Prefer it pecan-free? Swap the pecans for toasted oats.