2 c. (21 oz. can) cherry pie filling
3 c. bread cubes (about 4 slices)
1/4 c. butter
1 tbsp. lemon juice
3/4 c. semi sweet chocolate mini chips
1/2 c. sugar
1 c. milk
3 eggs
1/2 tsp. vanilla or almond extract
Cinnamon

Spread pie filing in shallow 1 1/2 quart micro-proof tube pan. Sprinkle bread cubes evenly over pie filling. Microwave butter in microwave proof cup or bowl on high (full power) for 45 to 60 seconds or until melted; drizzle evenly over bread. Sprinkle with lemon juice; spread mini chips evenly over top.

Combine sugar, milk, eggs and vanilla or almond extract in small mixing bowl; beat well. Pour slowly over bread cube mixture; press cubes gently into milk mixture. Sprinkle with cinnamon; cover pan with sheet of wax paper. Microwave on medium (1/2 power) for 17 to 19 minutes or until bread mixture is almost set, rotating 1/4 turn every 5 minutes. Let stand, covered with wax paper, for 30 minutes. Serve warm, scoop onto serving plates with cherries on top. 6 to 8 servings.