In my last blog, I posted that I made a recipe for my husband for Father’s Day from Chrissy Teigen’s cookbook, Cravings. It was SO GOOD!

So here it goes:

For the base

1 tablespoon softened butter, for greasing the baking dish

1-pound loaf French bread, cut into 1 1/2-inch cubes (stale or day-old is fine!)

8 large eggs

2 cups (one pint) heavy cream

1 cup whole milk

1/2 cup spiced rum (because rum for breakfast)

1 cup (packed) light brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon kosher salt

for the topping

3 cups Frosted Flakes cereal

3 tablespoons butter, melted

1/2 teaspoon kosher salt Make the Base:

Butter a 9 X 13-inch baking dish and arrange the cubed bread in the dish.

In a big bowl, whisk the eggs to combine, then whisk in the heavy cream, milk, rum, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour the mixture over the bread, pressing on the bread to help soak it in the custard. Refrigerate for at least 6 hours and up to 12.

Preheat the oven to 350ºF. Take the casserole out of the fridge and let it at room temp for 30 minutes.

Make the Topping: 

In a bowl, combine the cereal, melted butter, and salt and toss to coat. Spread the mixture evenly over the casserole.

Bake until the topping is golden and the bread cubes peeking out of the top are crusty and toasty, 50 to 55 minutes.