Cherry Bread Pudding

01Method

1. 1

   In a small saucepan over low heat, combine the almond milk, sugar, butter, vanilla extract, ground cinnamon, and salt. Heat until the butter has fully melted, then remove from heat and allow to cool.

2. 2

   Lightly grease an 8x8-inch baking dish. Spread the bread cubes evenly across the bottom of the dish.

3. 3

   Whisk the eggs into the cooled almond milk mixture until thoroughly blended, then pour the mixture over the bread cubes. Press the bread down gently to ensure it absorbs the custard. Scatter the cherries over the top and stir to distribute them evenly. Allow the pudding to soak for 30 minutes.

4. 4

   Heat the oven to 350°F (175°C). Dust the top of the pudding with cinnamon sugar.

5. 5

   Bake until the top is golden and the custard has set in the center, approximately 65 minutes. The pudding will rise during baking and settle after removal, similar to a soufflé. Let it rest on a wire rack for 10 minutes before serving warm or at room temperature.