Baked Cherry French Toast Casserole Recipe

1. Set an oven rack in the middle position. (If making this casserole ahead, wait to heat the oven until you’re ready to bake.)

2. Preheat the oven to 350 degrees F. Butter a shallow 3-quart baking dish.

3. In a large bowl, whisk the eggs, milk, honey, lemon zest, cinnamon, almond extract or vanilla, and salt until well combined.

4. Add the bread cubes and toss to coat them.

5. Transfer ½ of the cubes to the baking dish. Distribute the halved cherries over the bread.

6. Top with the remaining bread cubes. Pour the excess egg mixture over the top if there is any.

7. Gently press the bread down into the egg mixture with the flat of one hand.

8. Set the casserole aside for about 20 minutes to allow the bread to absorb the egg mixture.

9. Before baking, gently press the bread into the custard one more time.

Topping:

1. In a small bowl, stir together the melted butter, sugar, cinnamon, and almonds for the topping.

2. Spoon the mixture evenly over the casserole just before baking.

3. Set the casserole on a rimmed baking sheet and bake for 35 to 40 minutes, or until the eggs are set and the top is golden and crunchy. (Add a few extra minutes if the casserole was refrigerated before baking.)

Cherry Sauce:

1. While the casserole bakes, in a medium saucepan, stir together the cherries, sugar, and orange juice.

2. Bring to a boil over medium heat, stirring often.

3. In a small bowl, stir the cornstarch with the water until smooth.

4. Add to the cherries and cook, stirring, for 1 minute, or until the sauce thickens.

5. Serve warm or cold.

6. To serve, with a large spoon, scoop a serving of the French toast into a shallow bowl.

7. Surround with the sauce and enjoy.