Ingredients
12 cups day-old Italian bread cubes (1/2-inch cubes)1 package (8 ounces) cream cheese, softened1/2 cup sugar, divided1/2 teaspoon almond extract1/2 cup dried cherries or cranberries1/2 cup chopped pecans4 large eggs1-1/2 cups half-and-half cream1 teaspoon ground cinnamonCHERRY SYRUP:1 can (14-1/2 ounces) sour cherries, chopped1 cup sugar1 cup corn syrup1/2 teaspoon almond extract
Preparation
Place 8 cups bread cubes in a greased 13x9-in. baking pan. In a bowl, beat cream cheese, 1/4 cup sugar and extract until smooth. Stir in cherries and pecans; spoon over bread. Top with remaining bread cubes.
In a bowl, whisk eggs, cream, cinnamon and remaining sugar; pour over bread. Bake, uncovered, at 350° for 35-40 minutes or until browned. Let stand 5 minutes before serving.
For syrup, combine cherries, sugar and corn syrup in a saucepan; bring to a boil. Reduce heat; simmer for 15 minutes. Remove from the heat; stir in extract. Serve warm over strata.
