Cherry Bread and Butter Pudding

12 slices white bread
Butter
1 (10 ounce) jar cherry preserves
4 eggs
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 degree F oven for one hour.

Refrigerate or serve warm from the oven.