Bread Pudding with Cherries Recipe

I walked into my kitchen and noticed the left over French bread sitting on the counter. It inspired me to make bread pudding. Once I had bread pudding on my mind I looked in the freezer for fruit and found a bag of frozen cherries. That is often how I approach cooking, I see what is laying around the kitchen and think of a way to use it. Here's the recipe for tonight's dessert.

Bread Pudding with Cherries

Preheat oven to 350 degrees F and oil a 1 quart baking dish

1/2 loaf of stale bread, approximate (French, Italian, Cuban, etc.)
2 cups of milk
2 eggs, beaten
1 tsp of almond extract
1/2 tsp of vanilla extract
1/2 cup sugar
1/2 cup frozen cherries

Break up bread into chunks, enough to loosely fill the quart dish. Spread the cherries over the bread. Mix the rest of the ingredients and pour over the bread. Let sit for 20 to 30 minutes. Bake uncovered at 350 for approximately 45 minutes. It should puff up and be lightly browned. It is done when the middle looks moist but not soupy. It will continue to cook once removed from the oven.

Feel free to change up the recipe. If I were using peaches I would use all vanilla extract for example. I have done this with chocolate chips instead of fruit before, yummy. I've been meaning to try it with pineapple and some brown sugar. I think it would remind me of pineapple upside down cake. Enough, back to entering the Ferrari parts inventory list. Even though I'd rather be writing recipes :)