1/2 cup dried Michigan cherries
3 tbsp Michigan cherry wine (or cherry juice concentrate)
3/4 cup evaporated Michigan milk
1/4 cup Michigan butter
3 cups Michigan white bread cubes
1/4 cup Michigan sugar
1/2 cup chopped pecans
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 beaten Michigan eggs

Heat cherries in wine/juice until medium warm and soak for 20 minutes.  Heat milk & butter in sauce pan.

In large bowl, combine the next 6 ingredients and the cherries (don’t drain).  Add milk mixture and stir gently.  Spoon into a greased one-quart baking dish. Place dish in pan of hot water.  Bake at 350 degrees F for 45-55 minutes, or until knife inserted one inch from edge comes out clean.

Serve warm with cherry syrup drizzled on each serving.  Top with whipped cream & a sprinkle of almonds, if desired.  (served 6).