Cherry Bread Pudding

1. Combine almond milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter melted; set aside to cool.

2. Grease an 8x8-inch baking dish or coat with cooking spray. Add bread cubes to the prepared baking dish.

3. Whisk eggs into almond milk mixture until well combined; pour over bread cubes, pressing down a bit so bread cubes are submerged. Add cherries; stir to evenly distribute. Let soak for 30 minutes.

4. Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over bread pudding.

5. Bake in the preheated oven until top is golden brown and custard is set in center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a soufflé. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.

Cook's Notes:

Feel free to use another type of good-quality bread such as crusty French bread, sourdough, challah, etc.

Also, it's okay to substitute another type of milk; I'll even occasionally use half whole milk and half coconut milk.