Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish generously and set aside.
Spread the bread cubes in the prepared dish. Scatter the chopped cherries and toasted almonds evenly over the bread.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, almond extract, cinnamon, and salt until smooth and well combined.
Pour the custard mixture evenly over the bread, pressing down gently with a spatula to ensure all pieces are submerged. Let it soak for 15-20 minutes, pressing down occasionally.
Drizzle the melted butter over the top of the pudding, distributing it as evenly as possible.
Bake for 45-50 minutes, until the top is golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out with only moist crumbs.
Remove from the oven and let cool for 10 minutes before serving. The pudding will continue to set as it cools.
