1/2 cup dried Michigan tart cherries
3 tablespoons Traverse Bay Winery Spiced Cherry Wine
3/4 cup evaporated milk
1/4 cup water
1 cup milk
1/4 cup butter
3 cups white bread crumbs
1/4 cup sugar
1/2 cup chopped pecans
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 eggs, beaten
almonds for garnish (optional)
Heat cherries in wine until medium warm and soak for 20 minutes. Heat milk and butter in saucepan.
In large bowl, combine the next six ingredients and cherries (don’t drain). Add milk mixture and stir gently.
Spoon into a greased one quart baking dish. Bake at 350 degrees for 45 to 55 minutes or until knife inserted one inch from edge comes out clean.
Serve warm with cherry syrup drizzled on each serving. Top with whipped cream and a sprinkle of almonds, if desired.