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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
  • 2 eggs
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon almond extract
  • 1/3 cup slivered almonds
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  1. Place cookie pieces and cherries in lightly greased 9-inch square baking dish; set aside.
  2. Blend milk, sugar, eggs, margarine or butter and extract. Pour over cookies, stirring to coat well; let stand 5 minutes.
  3. Sprinkle with almonds.
  4. Bake at 350 degrees F for 60 to 70 minutes or until knife inserted in center comes out clean.
  5. Cool slightly before serving.

Makes 9 servings.


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