I’ve always had a spring brunch, inviting friends and family to celebrate the season. And this year was no different in most every aspect — except for the menu. It was high time I changed things up a bit, keeping my lemony hot chicken salad on the menu, along with fresh fruit and adding two things: Martha Stewart’s pasta salad — a recipe that ran in this column last week — and a new recipe that I’ve added to my culinary repertoire: cherry cheesecake French toast casserole.
I love a side dish that can double as a dessert, and this one certainly fits that bill. The French toast makes it perfect for brunch, while the cheesecake side of this casserole makes it a dessert.
Another thing I love about this recipe is that it is best made a day ahead. Throw it together the night before, a process that takes 15 minutes, tops — then all you have to do is bake it for 30 to 40 minutes the next day. It’s good served warm or at room temperature — even cold, straight from the fridge the next day. I enjoyed a few spoonfuls in a little dish with my morning coffee.
The original recipe calls for vanilla, but I substituted almond extract because I enjoy a touch of almond with cherries. It’s the perfect marriage.
Cherry Cheesecake French Toast