SERVES 8

PREP TIME: 15 minutes TOTAL TIME: 7 hours 30 minutes

FOR THE BASE:

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1 tablespoon softened butter, for greasing the baking dish

1-pound loaf French bread, cut into 1½-inch cubes (stale or day-old is fine!)

8 large eggs

2 cups heavy cream

1 cup whole milk

½ cup spiced rum (because rum for breakfast)

1 cup (packed) light brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg

½ teaspoon kosher salt

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FOR THE TOPPING:

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3 cups Frosted Flakes cereal

3 tablespoons butter, melted

½ teaspoon kosher salt

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I am so proud of this dish I could cry. It took a lot of time to perfect it, but oh, was it worth it. I mean it has a freaking Frosted-Flakes-tossed-in-butter-and-salt topping. It is inner-fat-kid madness. The bread needs a lot of time to soak, so throw it all together before your night of debauchery and use its magical powers (rum) to cure yourself in the morning. (Afternoon. Who are we kidding?)

1. MAKE THE BASE: Butter a 9 x 13-inch baking dish (or a tall-sided 12-inch ovenproof skillet and arrange the cubed bread in the dish.

2. 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.

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

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

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