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The Project: Baked French toast with cherries on top

Please do not panic when I tell you this recipe for Baked French toast will take you about 14 hours to make. Hear me out! Times Test Kitchen manager Noelle Carter developed this recipe so that it can be made the night before, allowing the Italian bread or French bread that you use to spend the night soaking in the fridge. (That's why it takes so much time.)

You will be rewarded for your advance foot work the following morning when you stumble into the kitchen and pop it into the oven.

That's why it's our pick for this week's Project. (You know what The Project is, right? Each Friday, we post a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking -- when you have a little more time on your hands. Hence, we call it The Project.)


Browse hundreds of recipes from the L.A. Times Test Kitchen

121 recipes for your favorite restaurant dishes

Opening the vault: 26 years of our best recipes

-- Rene Lynch
Twitter / renelynch

Photo: Glenn Koenig / Los Angeles Times

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Daily Dish is written by Times staff writers.