Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven.
Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.
Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.
Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.
Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.
Note: Nutrition analysis includes sauce.