Chrissy Teigen’s French Toast Casserole With Salted Frosted Flakes

December 5, 2017

Test Kitchen-Approved

Author Notes: Adapted slightly from Cravings: Recipes for All the Food You Want to Eat (Clarkson Potter, 2016).Genius Recipes

Serves: 8
Prep time: 13 hrs
Cook time: 1 hrs

Ingredients

The Base

  • 1 tablespoon butter
  • 1 pound French bread (1 large loaf), cut into 1-inch pieces
  • 8 large eggs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup rum (we used Meyer's dark rum—if you're concerned about the alcohol, feel free to reduce, replacing with another liquid like milk)
  • 1 cup lightly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt

The Topping

  • 3 cups Frosted Flakes cereal
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
In This Recipe

Directions

  1. Butter a 9 x 13-inch baking dish (or a tall-sided 12-inch ovenproof skillet) and arrange the cubed bread in the dish.
  2. In a big bowl, whisk the eggs to combine, then whisk in the heavy cream, milk, rum, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour the mixture over the bread, really pressing down on the bread to help the custard soak in. Cover with plastic wrap and refrigerate for at least 6 hours and up to 12.
  3. Heat the oven to 350°F. Take the casserole out of the fridge and let it sit at room temp for 30 minutes.
  4. Make the topping: In a bowl, combine the cereal, melted butter, and salt and toss to coat. Spread the mixture evenly over the casserole.
  5. Bake until the topping is golden and the bread cubes peeking out of the top are crusty and toasty, 50 to 55 minutes. Serve warm with maple syrup.

More Great Recipes:
Casserole/Gratin|French Toast|American|French|Milk/Cream|Nutmeg|Rum|Cheese|Serves a Crowd|Make Ahead|Fall|Father's Day

Reviews (12) Questions (1)

12 Reviews

Lauren D. August 7, 2018
A heavy winter-time breakfast that had great buttery flavor but was completely overwhelmed by the presence of the rum. I will try orange juice or something else next time. Some acid would have been nice, too, to cut through some of the moorish richness.
 
Linda K. May 13, 2018
What about adding fruit to this recipe as an option (fresh or frozen)? That would be before the frosted flake topping.
 
elfleming May 13, 2018
Linda- the last time I made this, we served it with chopped fresh strawberries (used more as a topping after it was all done). I bet they’d be good mixed in with the custard/bread, but you’d also need to account for the extra liquid as they cooked.
 
elfleming April 21, 2018
This was delicious. The rum combined with the heavy cream, sugar, and spices made the base much less “basic” than you’d think. And the topping was a great addition.
 
Adventure G. February 16, 2018
Made this using milk instead of rum, but added1/2 cup rum soaked raisins that were leftover from a cookie recipe. Simply delicious!
 
Marie M. December 25, 2017
Made this for Christmas brunch. All in all, it was a success. I assembled the casserole the night before, then baked it for 50 minutes. The center was a little soft, so add 10 minutes if you like a firmer casserole. The frosted flake topping was delicious. Next time I make it, I will probably use only a quarter cup of rum. A half cup made for a very boozy casserole.
 
Ashley B. December 23, 2017
This was delicious! However at 50 minutes it was still a bit soggy so I cooked it for another 20 minutes or so. Perhaps I did something wrong? After baking it longer though it turned out great and was a hit.
 
Tasia December 20, 2017
Has anyone made this yet?? I am trying to decide if this will make the cut for Christmas breakfast... it just doesn't seem like it's anything spectacular other than the topping... but I figure I can't judge until I try right?? Any feedback from y'all?
 
Joe December 7, 2017
I'm a non drinker, what do think about replacing the rum with nutmeg?
 
Kristen M. December 7, 2017
Since there's already a decent amount of nutmeg, you wouldn't want it to get too overpowering. We've actually replaced the rum with water just to keep the moisture, and there was enough other great flavor going on we didn't miss it (though you can pick a liquid of your choice—more milk, or orange juice perhaps).
 
Em December 9, 2017
Did you by any chance mean eggnog? Just curious! :)
 
Joe December 11, 2017
Not sure where my head was at but I did mean "eggnog" <br />Maybe I should start drinking again. lol<br /><br />