Cherry Bread Pudding

Whisk together half and half, sugar, extracts and eggs until well mixed. Place in a 13 x 9-inch baking dish and add bread cubes. Stir lightly and push cubes down to coat completely with mixture; cover and refrigerate for 2 to 8 hours. 

Preheat oven to 325°F and lightly butter 8 to 10 small (about 1 cup) ramekins. Fold cherries into bread mixture and spoon into ramekins; sprinkle with coarse sugar. Place on a baking sheet and cook for 30 to 35 minutes or until puffed and golden brown.

3 1/3 cups half and half
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
8 cups (1-inch cubes) Challah or other sweet, eggy bread, lightly toasted
1 can (15 ounces) pitted sweet
cherries, well drained
3 to 4 tablespoons coarse sugar