Baked Cherry French Toast Casserole

Ingredients

• Butter
• 6 large eggs
• 1 3/4 cups whole milk
• 1/4 cup honey
• Grated zest of 1 lemon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pure almond extract, or 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1-pound loaf good quality, sturdy bread, cut into 3/4-inch cubes
• 2 cups frozen pitted dark cherries, cut in half
• 4 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 1 1/2 teaspoons cinnamon
• 1/3 cup sliced almonds
• 2 cups frozen pitted dark cherries, left whole
• 1/4 cup sugar
• 2/3 cup orange juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

1. Set an oven rack in the middle of the oven. If you’re preparing the casserole ahead of time, don’t turn the oven on yet; wait until you’re ready to bake. Heat the oven to 350ºF, and butter a shallow 3-quart baking dish.
2. In a large bowl, whisk together the eggs, milk, honey, lemon zest, cinnamon, almond extract or vanilla, and salt until the mixture is smooth and combined. Add the bread cubes, then toss everything so the bread gets nicely coated.
3. Move half of the bread cubes into the prepared baking dish. Scatter the halved cherries over the bread, then add the rest of the bread cubes on top. If there’s any egg mixture left in the bowl, pour it over the casserole. Using the flat of one hand, gently press the bread down into the custard.
4. Let the casserole sit for about 20 minutes so the bread can soak up the egg mixture. Right before it goes into the oven, gently press the bread into the custard one more time. If you’re making it ahead, cover the dish with plastic wrap and refrigerate it overnight, then heat the oven as directed before baking.
5. In a small bowl, combine the melted butter, sugar, cinnamon, and almonds for the topping. Just before baking, spoon it evenly over the casserole.
6. Place the casserole on a rimmed baking sheet and bake for 35 to 40 minutes, until the eggs are set and the top is golden and crisp. If the casserole was refrigerated before baking, give it a few extra minutes in the oven.
7. While the casserole is baking, make the cherry sauce. In a medium saucepan, stir together the cherries, sugar, and orange juice. Bring the mixture to a boil over medium heat, stirring often.
8. In a small bowl, mix the cornstarch with the water until smooth. Stir it into the cherries and cook, stirring, for 1 minute, until the sauce thickens. Serve warm or cold.
9. To serve, use a large spoon to scoop the French toast into a shallow bowl. Spoon the sauce around it and enjoy.