Cherry Almond Bread Pudding

• 2/3 cup cane sugar
• pinch of salt
• 2 eggs, beaten
• 1 cup buttermilk
• 3 tablespoons acacia honey
• 1 milliliter almond essence
• 2 tablespoons amaretto (optional for more festive touch)
• 1 1/2 cups stale French bread
• 1/8 cup butter, sliced into pats
• 1/2 pound sweet red, cherries, pitted
• 1/2 cup toasted almonds
• 1 1/2 cups vanilla ice cream
• butter to grease pan
• sprinkle of cinnamon
• sprinkle of cane sugar
• sprig of mint for garnish

1. Preheat oven to 350. Roll the cherries in the sugar to coat them.
2. Mix the salt and sugar with the eggs; then add the buttermilk, honey, almond essence, (add optional amaretto), and finally add the sugar-coated cherries.
3. Rip up the stale bread and add that to the mix. Allow to sit and soak up the liquid, but make sure there is still liquid left. Pour in a little more buttermilk if needed to keep the mix very moist.
4. Butter generously a 10" pan that is at least 2" deep/
5. Add the almonds on top.
6. Dot with the butter pats. Sprinkle with cinnamon and sugar.
7. Bake until golden brown on top (@35 minutes, but check your oven).
8. Serve warm with vanilla ice cream and a sprig of mint.

cane sugar, salt, eggs, buttermilk, acacia honey, almond essence, bread, butter, sweet red, almonds, vanilla ice cream, butter, cinnamon, cane sugar, mint

Taken from food52.com/recipes/5272-cherry-almond-bread-pudding (may not work)