French Toast Casserole with Salted Frosted Flakes
A genius make-ahead breakfast casserole with a delicious, crunchy sweet and salty topping.
Equipment
- 13X9 inch oven safe dish
Ingredients
- 1 lb loaf of French bread, cubed
- 8 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup rum
- 1 cup packed brown sugar
- 1 tsp cinnamon
- ½ tsp kosher salt
- ½ tsp freshly grated nutmeg
- 1 tbsp vanilla extract
For the topping:
- 3 cups Frosted Flakes cereal
- 3 tbsp unsalted butter, melted
- ½ tsp kosher salt
Instructions
- Grease a 13x9 inch deep sided casserole dish. Set a side.
- Cut up a loaf of French bread into 1 inch sized cubes. Place in prepared casserole dish.
- Beat together eggs in a large mixing bowl.
- Add heavy cream, milk, rum, brown sugar, salt, cinnamon, nutmeg and vanilla extract. Whisk to combine all the ingredients.
- Pour egg mixture over the cubed French bread in casserole dish. Use your hand to push bread cubes down into the egg mixture saturating all the cubed pieces of bread.
- Cover casserole dish with foil or plastic wrap and refrigerate overnight.
- In the morning take casserole dish out of the fridge and allow it to sit on the counter, covered, for 1 hour.
- Preheat oven to 350℉.
- In a large bowl combine Frosted Flakes, melted butter and salt.
- Remove foil from casserole dish.
- Spread buttered cereal evenly over the egg soaked bread cubes in the casserole dish.
- Bake for 60-65 minutes until cereal is toasted golden brown and casserole is heated through.
- Serve with your favorite French toast toppings; maple syrup, chopped nuts, fresh fruit, whipped cream.