Cherry Bread Pudding

x Micro dash of salt 8 sl Cracked wheat bread 1 c Dried pitted cherries 1/2 c Organic red flame raisins Spice (optional) Boil some water, pour over cherries and raisins to soak, set aside.

Beat the eggs and honey with a fork until well blended. Stir in yogurt and salt. Break up about 8 slices of cracked wheat bread, or crumble it up, and stir in. Add in plumped up cherries and raisins, drain the water off first. Pour into a greased 5" x 7" pan, or a large pie tin. Bake 400 F until the aroma of bread pudding hits your nose, about 40 minutes.

Serve with a little cinnamon sprinkled on top.

Notes: This is just right in terms of sweetness for me. In order to try to placate the sugar gods, I tried it out with caramel sauce, and it ruined it for me. Nothing like the taste of burnt sugar to dull one's taste buds. Nonetheless, the caramel sauce recipe follows.

Optionally mix some spices in with the eggs before baking, such as 1/4 - 1/2 t of cinnamon, mace, allspice, or cardomon powder.