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Crispy rice casserole on white plate with fork.

Candied Rice Krispies Treats

Bree Hester
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Prep Time 25 minutes
Cook Time 52 minutes
Wait Time 8 hours
Total Time 9 hours 17 minutes
Course breakfast and brunch
Cuisine American
Servings 12
Calories 560 kcal

Ingredients
  

For the Candied Rice Krispies:

  • 1/2 cup sugar
  • 2 Tablespoons water
  • 4 cups Rice Krispies

for the French Toast:

  • 2 loaves of challah with crusts and cubed. I used a high quality white bread, I couldn’t find challah the day I made this
  • 1 package cream cheese at room temperature
  • 6 eggs
  • 1 1/2 cups milk
  • 1/2 cup half-and-half
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla

For the caramel topping:

  • 1 1/2 cups brown sugar
  • 1/2 cup butter
  • 3 Tablespoons corn syrup

Instructions
 

  • Make the candied rice Krispies first. In a large pot bring the sugar and the water to a boil over medium heat. Boil the sugar for one minute, making sure to not stir.
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  • Stir in the Rice Krispies and cook over medium heat until they are golden brown, about 5 minutes.
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  • Pour the Rice Krispies onto a baking sheet lined with parchment paper. Let them cool and put them in an airtight container for up to two weeks.
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  • Put the cream cheese in the food processor and process until smooth. Add the eggs one at a time, make sure to scrape down the sides of the bowl. Add the milk, half-and-half, maple syrup, and vanilla and process until smooth.
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  • Coat a 9×13 pan with cooking spray. Add the cubed bread to the pan. Pour the cream cheese mixture over the bread. Try to get more in the pan than I did. I am a messy cook sometimes.
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  • Use a fork and press the bread down so that the bread can soak up the liquid. Cover with plastic wrap and refrigerate overnight. When you are ready to bake it off, take it out of the refrigerator and start on the caramel topping.
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  • Put the brown sugar, butter, and corn syrup in a saucepan and cook over medium heat until melted and combined. About 2 minutes.
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  • Pour the caramel topping over the bread and spread it evenly over the top.
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  • Spread the Rice Krispies over the top.
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  • Bake in a preheated 350-degree oven for 40 to 45 minutes. It will be puffy and golden. And delicious.
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  • Serve and enjoy! Do yourself a favor and buy this cookbook. I have a feeling that mine is going to be splattered and loved very soon.
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  • How awesome is this picture of Dramatic Red Beet Risotto? Check out Bite Me.
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Nutrition

Calories: 560kcalCarbohydrates: 96gProtein: 12gFat: 15gSaturated Fat: 8gSodium: 532mgFiber: 2g
Keyword French Toast with Candied Rice Krispies
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