Cherry Bread and Butter Pudding
12 slices white bread
1 (10 ounce) jar cherry preserves
2 2/3 cups milk
2 tablespoons granulated sugar
1/4 teaspoon almond extract
Cut crusts from bread. Spread butter on one side of each slice. Arrange four slices in bottom of 8-inch square baking dish.
Sprinkle lightly with cinnamon.
Spread about 2 teaspoons of preserves on each slice.
Repeat, making two more layers.
In medium bowl, beat eggs; add milk, sugar and extract and stir well until mixed. Pour over bread.
Bake in preheated 325 degrees F oven for one hour.
Refrigerate or serve warm from the oven.
Bread Pudding Recipes