Instructions

1. Preheat oven to 375° F.
2. Combine Silk Chocolate Almond Milk, eggs, brown sugar, almond and vanilla extract and whisk until well blended. You will need to add this in 4 parts as you build your layers.
3. Layer the bottom of a deep dish 9” pie plate with the almond milk mixture.
4. Break apart 4 pieces of bread and layer in the bottom of the pan. Use a spoon to spread 1/3 can of the cherry pie filling over the bread and sprinkle with some of the almonds.
5. Pour in enough almond milk to slightly cover the layer. Repeat the above steps: break apart 4 pieces of bread, spread a couple spoonful of cherry pie filling and some of the almonds and pour all remaining almond milk mixture except ¼ C.
6. To build the top layer, you will squeeze in as many bread pieces as you can fit, without it spilling over the sides, I used another 4-5 pieces. Use remaining cherry pie filling to fill in any holes on top and pour remaining ¼ cup of the almond milk mixture over the top of the bread.
7. Bake at 375°F for 35-40 minutes. Allow to cool for at least 45 minutes before cutting.
8. To make the glaze, combine powdered sugar with Silk Chocolate Almond Milk and whisk until smooth. Drizzle glaze over top of bread pudding.