I posted this recipe for Rice Krispie French Toast when I first started Life in Pleasantville. I didn’t like the original picture and the title was less than search friendly. Also, I got this recipe from a friend and couldn’t remember where she got it from originally, so I wasn’t able to hand along proper credit. Since then, I have found the source and it’s from Bite Me More. Go check out this website for incredible, mouth-watering, make you hungry recipes. It’s incredible.
This is by far one of the most decadent, delicious breakfasts you’ll ever have, or as I like to call it, padding for your ass. Not even going to try and fudge this. If you want healthy, mosey along, it’s not in this post. This is a sugary carb overload of crazy goodness. I feel I must add this warning: PLEASE DO NOT MAKE MORE THAN THREE TIMES A YEAR. I will not be held liable for your weight gain if you do. It’s nice to space it out for Christmas, Easter and Thanksgiving because you’re overdoing it anyway. Who are you kidding?
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)
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
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.