Cherry Almond Bread Pudding
1 (14 ounce) package Margherite cookies, broken into thirds
1 (12 ounce) package frozen dark sweet cherries, thawed and drained or 1 (16 1/2 ounce) can pitted dark sweet cherries, drained
2 1/2 cups milk
1/3 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon almond extract
1/3 cup slivered almonds
Place cookie pieces and cherries in lightly greased 9-inch square baking dish; set aside.
Blend milk, sugar, eggs, margarine or butter and extract. Pour over cookies, stirring to coat well; let stand 5 minutes.
Sprinkle with almonds.
Bake at 350 degrees F for 60 to 70 minutes or until knife inserted in center comes out clean.
Cool slightly before serving.
Makes 9 servings.
Bread Pudding Recipes