Packed with juicy cherries & a hint of almond, Cherry Clafouti is one of the first dishes I make when cherry season rolls around. It’s perfect as a light dessert, and leftovers make a fantastic breakfast treat.
Preheat oven to 350 degrees. Lightly spray a 10x7 baking dish with non-stick spray. Add the cherries to the sprayed dish.
Whisk the eggs, sugars, salt and flour until smooth.
Add milk, almond extract and vanilla extract to the egg mixture and continue whisking until smooth. Pour mixture into the baking dish.
Bake for 40-50 minutes, or until lightly browned (a toothpick inserted in the center should come out clean). Cool on a wire rack. The Clafouti will puff up while baking and deflate while cooling.
Slice and serve after the Clafouti has cooled. You can dust with powdered sugar if desired (I usually skip this). Refrigerate leftovers (I'm giving you permission to eat the leftovers for breakfast).
Notes
For best results, use whole milk or half & half.
Nutritional information is provided as a reference.