Rye Bread Pudding with Dried Cherries and Almonds

Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with melted butter.

In a large bowl, combine the cubed rye bread, dried cherries, and toasted almonds.

In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, and ground cinnamon.

Pour the custard mixture over the bread mixture, ensuring that all the bread is moistened. Gently press down to help the bread absorb the liquid.

Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard.

Pour the bread pudding mixture into the prepared baking dish.

Bake for 30-35 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out relatively clean.

Let cool slightly before serving. Dust with powdered sugar (optional).