Ugh, moving. Even though this most recent relocation is over, there is still quite a bit to do to make ourselves feel at home. Welcoming a new puppy into our pack has set back our settling in quite a bit, so I’m just now ready to share my last DC-baked meal. This cherry breakfast bake had been on my radar for a while, but it only came to fruition when I realized that I needed to use up the pound of frozen cherries in my freezer. I packed up and moved my homemade chicken stock and stash of freshly grated coconut, but most store-bought goods did not make the cut. My improvised breakfast turned out to be a real treat, a golden oasis that I returned to again and again as my apartment emptied and I needed to feel a little less alone.
To make this satisfying breakfast treat, heat your oven to 425° F. Spread 1/3 cup of sliced almonds on a baking sheet, and toast them in the oven for a few minutes until they are golden brown. Meanwhile, whisk together 3 large eggs, 2 tablespoons of sugar, 3/4 cup of milk, 1/2 teaspoon of vanilla extract, 3/4 cup of flour, and 1 pinch of s