Cherry Bread Pudding

Preheat oven to 350°F (175°C). Lightly butter or oil a 9x13 inch baking dish and set aside.

Cut cracked wheat bread into 1-inch cubes (approximately 4 cups total). Spread cubes evenly in the prepared baking dish.

Scatter dried pitted cherries and organic red flame raisins over the bread cubes, distributing them evenly.

In a large bowl, whisk together 3 eggs, dark honey, non-fat plain yogurt, and a micro dash of salt until smooth and well combined.

If using optional spice, add to the egg mixture and whisk to distribute evenly throughout.

Pour the egg and yogurt mixture slowly over the bread cubes, pressing gently to ensure the bread absorbs the liquid evenly. Let sit for 5 minutes to allow proper soaking.

Transfer the baking dish to the preheated oven and bake for 40-45 minutes until the custard is set but still slightly jiggly in the center and the top is lightly golden.

Remove from oven and let cool for 10 minutes before serving. The pudding will continue to set as it cools.