Apple Bread Pudding with Almonds and Dried Cherries

Preheat oven to 350 degrees F. In large bowl with electric mixer, beat eggswith 1 cup sugar until pale in color. Beat in milk, cream, extracts,zest and cinnamon. Set aside.

Slice apples into 1/8-inch-thick wedges. In skillet, melt butter overmedium-high heat; add apples and saute 3 minutes. Sprinkle apples withremaining tablespoon sugar and saute 1 to 2 minutes or until sugardissolves.

Cut bread into 2-inch cubes. Add bread cubes and dried cherries tocustard mixture and stir to coat the bread well on all sides. Toastalmonds in oven 3 to 5 minutes or just until golden and fragrant.

Generously butter a 2-quart baking dish. Sprinkle toasted almonds overbottom of dish. Layer half the apples over the almonds.

Ladle half the custard-soaked bread cubes over the apples in dish. Layerthe remaining apples over the bread and, finally, top with remainingcustard-soaked bread. Bake for 40 minutes or until pudding is firm. Cooltill warm or room temperature. Serve with whipped cream, if desired.