Cherry Bread Pudding

Yields:	2-4 servings
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Boil some water, pour over cherries and raisins to soak, set aside.

Beat the eggs and honey with a fork until well blended.

Stir in yogurt and salt.

Break up about 8 slices of cracked wheat bread, or crumble it up, and stir in.

Add in plumped up cherries and raisins, drain the water off first.

Pour into a greased 5 x 7 inch pan, or a large pie tin.

Bake 400 degrees F until the aroma of bread pudding hits your nose, about 40 minutes.

Serve with a little cinnamon sprinkled on top.

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Great all round flavour - could tone down the oil a bit though

Reviewed by peterl