Cherry Bread Pudding

• 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
• 1 cup low-fat milk (2 percent)
• 1 teaspoon vanilla extract
• Softened butter for the baking dish
• 3 eggs, separated
• 50 grams (1/2 cup) almond flour
• 1/2 teaspoon cinnamon
• 2 tablespoons mild honey, like clover
• 1/4 cup sugar
• 3/4 pound cherries, pitted
• 2 tablespoons sliced almonds, lightly toasted
• 1 teaspoon kirsch (optional)

1. Cut the bread into 3/4-inch squares.
2. Combine the milk and vanilla and toss with the bread in a medium bowl.
3. Cover and refrigerate for 2 hours or longer.
4. Preheat the oven to 375 degrees.
5. Butter a 9-inch ceramic tart pan or 2-quart baking dish.
6. Arrange the pitted cherries in the dish.
7. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush.
8. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
9. In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed.
10. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute.
11. Be careful not to overbeat, as you do not want the mixture to dry out.
12. Using a rubber spatula, gently fold the egg whites into the bread mixture.
13. Scrape into the baking dish.
14. Sprinkle the sliced almonds on top.
15. Bake 40 minutes, until puffed and golden brown.
16. Serve warm.

white, lowfat milk, vanilla, butter, eggs, almond flour, cinnamon, honey, sugar, cherries, almonds

Taken from cooking.nytimes.com/recipes/12570 (may not work)