For the Bread Pudding

Cup of Yum
1. In a large bowl, mix together eggs, milk, sugar, and salt until the eggs are well beaten and the sugar is dissolved.
2. Add bread cubes and cherries. Mix until the bread is well coated with the liquid mixture.
3. Turn the mixture into a greased 8x8 baking dish. Cover with aluminum foil and refrigerate 2 hours or overnight.
4. When you are ready to bake the bread pudding, place the dish into a cool oven. Heat the oven to 375F and bake, covered, for 45 minutes.
5. After 45 minutes, uncover the dish and bake for an additional 15 minutes, uncovered. 
6. Let the bread pudding cool for 10-15 minutes before slicing and serving the the balsamic reduction below. 

For the Vanilla Balsamic Reduction

1. While the bread pudding is baking, make the glaze. In a small saucepan, simmer the balsamic vinegar, sugar and vanilla over medium heat until it reduces by half, 15-20 minutes.
2. Serve the bread pudding warm, drizzled with the vanilla balsamic reduction.