Rice Krispie French Toast

Rice Krispie French Toast

Candied Rice Krispies

1/2       cup sugar

2           tbsp water

4           cups Rice Krispies ( I use the Holiday Rice Krispies in the winter)

 

French Toast

2           egg breads (challah), crust left on and cubed (approx. 14 cups)

1           250g package of cream cheese, softened (THIS IS IMPORTANT, MAKE SURE YOU LET COME TO ROOM TEMPERATURE)

6           large eggs

1 1/2    cups milk

1/2       cup half and half

1/2       cup maple syrup

1            tsp vanilla extract

 

Caramel Topping

1 1/2     cups packed brown sugar

1/2        cup butter

3           tbsp corn syrup

 

For the candied Rice Krispies, in a large pot (deep with a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled they can be stored in an airtight container for up to two weeks.

For the French toast, coat a 13×9 baking dish with non-cook cooking spray. Place cubed bread evenly throughout the dish.

Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup, and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours.

Once ready to bake, remove baking dish from refrigerator and preheat oven to 350 degrees F.

For the caramel topping, in a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on rimmed baking sheet and bake until puffed and golden, about 40-45 minutes. NOTE: My oven always tends to brown my Rice Krispies fast to the point of burning them if I’m not careful. I gently cover my dish with tin foil to prevent that from happening.

Serve with homemade hot chocolate and top with your own marshmallows.