Description
This easy, make-ahead casserole is it’s topped with crunchy, salted frosted flakes. And it’s so good!
Ingredients
Units
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For the French Toast:
- Butter to prepare the dish
- 1 pound enriched bread like challah or panetonne, sliced into 3/4 inch slices.
- 6 large eggs
- 2 1/2 cups of whole milk
- 1/2 cup cream
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla exrtact
- 1/4 teaspoon salt
- Pinch of nutmeg
- Maple syrup for serving, if desired
For the Topping:
- 3 cups frosted flakes
- 3 tablespoons of unsalted butter
- 1/2 teaspoon salt
Instructions
For the French Toast:
- Preheat the oven to 350 degrees and butter the baking dish.
- Add the bread slices upright in the dish.
- In a large bowl, whisk together the egg, milk, cream, sugar, cinnamon, nutmeg, salt and vanilla and combine well.
- Pour the milk mixture over the bread and press the bread, gently, to absorb.
- Cover with plastic wrap and rerigerate overnight or for at least three hours.
- When ready to cook, take out of the refigerator and let rise to room tempature for 30 minutes.
- In the meantime, make the topping and add to the top of the casserole.
- Bake until puffed, golden and set in the center, about 50-60 minutes.
- If the top starts to brown too much, add a tin foil tent.
- Remove from the oven, and let stand for 10 minutes before serving.
- Serve with maple syrup, if desired.
To Make the Topping:
- In a bowl, combine the cereal, butter and salt.
- Spread evenly over the casserole.