Cherry Almond Bread Pudding recipe

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

Place cookie pieces and cherries in lightly greased 9-inch square baking dish; set aside.

Blend milk, sugar, eggs, margarine or butter and extract. Pour over cookies, stirring to coat well; let stand 5 minutes. Sprinkle with almonds.

Bake at 350 degrees F for 60 to 70 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

Makes 9 servings.