Salted Frosted Flake French Toast Bake

Adapted from Chrissy Teigen's Cravings, this brunch casserole combines the nostalgia of Frosted Flakes with a blend of salt and rum for an entirely new take on the classic.

Ingredients

For the Topping

• 3 cups Frosted Flakes cereal

• 3 tablespoons unsalted butter

• 1/2 tsp kosher salt

Base

• 1 TBSP butter

• 1 loaf of bread, cut into roughly 1" cubes (we prefer challah or a French loaf)

• 7-8 large eggs

• 1/2 cup spiced rum

• 2 cups heavy cream

• 1 cup whole milk

• 1 cup lightly packed light brown sugar

• 1 TBSP pure vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp freshly grated nutmeg

• 1/2 tsp kosher salt

Directions

1. Butter a 9 x 13" baking dish and arrange the cubed bread in the dish.

2. In a big bowl, whisk the eggs. Then add the heavy cream, milk, rum, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth.

3. Pour the mixture over the bread, and press down to help it soak up as much goodness as possible.

4. Cover with plastic wrap and refrigerate for at least 6 hours and up to 12. (We are going to be real, we have made this day of and only soaked the mixture for 3 hours and it was still delicious. BUT the longer it soaks, the better it is.)

5. Once ready to bake, preheat the oven to 350°F.

6. Take the casserole out of the fridge and let it sit at room temp for a minimum of 30 minutes.

7. Prepare the topping by combining the Frosted Flakes, melted butter, and salt. Toss to coat. Sprinkle the mixture evenly over the casserole.

8. Bake 50 to 55 minutes. The topping should be golden and the bread cubes poking out of the top will be toasted. Serve warm with maple syrup if desired. (Honestly, this doesn't need the syrup but hell, why not!)

This recipe does have a distinctly boozy flavor with the rum. If you aren't into it, omit it and add more milk.