Onto this casserole. I’ve always had a love/hate relationship with French toast. When done right, it can be delicious. When done wrong, it’s mushy, under cooked, and just kind of gross. For this particular recipe when it came time to bake it I did need to bake it longer than the instructions directed, but once it’s done, it’s got a non-runny sweet custard inside and a deliciously salty/sweet layer on the top. I went for it and added a bit of maple syrup…..I mean I am from New England….but powdered sugar or simply left as is would be just as delicious. The version I made was more family friendly and omitted the rum, though imagining it with it, I can tell the spiced flavors of the rum would take this to the next level.
For the Base
- 1 tbsp. butter,softened for greasing the pan
- 1 pound French bread, cubed (day old works best)
- 8 large eggs
- 2 cup heavy cream
- 1 cup whole milk
- 1/2 cup spiced rum
- 1 cup light brown sugar
- 1 tbsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. salt
For the Topping
- Butter a 9x13-inch baking dish. Add the bread to the dish and spread evenly.
- In a big bowl, whisk the eggs to combine. Then add in the heavy cream, milk, rum, brown sugar, vanilla, cinnamon, nutmeg, salt and whisk together. Pour the egg mixture over the bread, pressing on the tops of the bread to help them soak in the custard. Refrigerate for at least 6 hours and up to 12 hours.
- Preheat the oven to 350 degrees. Remove the casserole from the fridge and let sit at room temperature for 30 minutes.
- To make the topping, combine the cereal, salt and melted butter in a bowl. Toss until the cereal is coated evenly in butter. Sprinkle along the top of the casserole.
- Bake until the top is golden brown and the bread on top is crusty, about 50-55 minutes.
This recipe is from Chrissy Teigen’s Cravings