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June 14, 2018

Chrissy Teigen's French Toast Casserole

Chrissy Teigen is not only a master on Twitter, turns out she's no slouch in the kitchen either! Cravings is one of the most popular celebrity-endorsed cookbooks of late and I have a list about as long as the index of recipes I can't wait to try. Her French Toast Casserole with Salted Frosted Flakes recipe was first up!

For this recipe you'll need some rum, some heavy cream, and eight entire eggs. I know, sounds like a lot. Trust me -- to get the creamy, smooth, buttery finish of this casserole you'll want to use all eight of them.
Make sure you plan ahead and make this casserole the night before you want to serve it up because it has to refrigerate and I recommend leaving it in the fridge overnight. It helps the bread soak up the richness from those eight eggs, heavy cream, rum etc.
I will say this recipe makes a lot of casserole so I would recommend saving it in your recipe book for when lots of friends or family come to visit. I made the casserole with just three of us in the house, and four days later we have half a pan still in our fridge!
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Chrissy Teigen's French Toast Casserole with Salted Frosted Flakes

Original Recipe from Cravings by Chrissy Teigen, published by Clarkson Potter

Prep Time: 15 minutes
Cook Time: 50-55 minutes*
Yield: Serves ~12

Ingredients:
1-pound loaf French bread, cut into cubes (stale or day-old is fine says Chrissy)
8 eggs
2 cups heavy cream
1 cup whole milk
1/2 cup spiced rum 
1 cup packed light brown sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
1/2 tsp grated nutmeg
A few sprinkles of salt
3 cups Frosted Flakes cereal
3 tbsp melted butter

What You Do:
Chrissy says to butter a 9x12 baking dish, but I used nonstick spray and was fine.
Slice your bread into cubes and arrange in the dish (I fixed it so most of the crust was on the down side so the bread could soak up the mixture)
In a big bowl, whisk together all of the eggs first before adding the heavy cream, milk, rum, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until they come together smoothly.
Pour the mixture over top of the bread, pressing into it with your hands or a spatula to help the bread absorb the custard. 
*Chrissy says to refrigerate for at least 6 hours and up to 12, I refrigerated it fully overnight for probably 15-17 hours

The next day:
Preheat your oven to 350 degrees and take your dish out of the fridge to let it sit at room temperature before baking 
In a medium-sized bowl, combine the Frosted Flakes, melted butter, and sprinkle of salt. Toss to coat. Sprinkle the cereal evenly over the casserole.
Bake for about 50-55 minutes, until the topping is golden brown and the bread looks toasted.

Thanks to Chrissy for the yummy recipe! I look forward to trying countless others from her book -- we've already tried, and loved, her Lemony Arugula Cacio e Pepe recipe from Cravings. If you try this one, let me know!

xx

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