BREAD PUDDING: place bread cubes in a buttered 11x7-inch baking dish or oval 1-1/2 quart casserole dish. Sprinkle cherries over bread. In a large bowl, beat together eggs, sugar, vanilla and salt. Stir in half-and-half until well blended. Pour over bread mixture, pressing down on bread to coat with egg mixture. Let stand 15 minutes. Bake in a 350°F oven 40 to 45 minutes or until puffed and golden brown. CARAMEL SAUCE: combine sugar, butter, corn syrup and 1/2 cup of the cream in a heavy medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Boil, uncovered, until the sauce is thickened and golden brown, 10 to 12 minutes, stirring frequently. Gradually stir in remaining 1 cup cream and salt. Return to a boil, stirring constantly. Serve bread pudding warm or at room temperature with warm or room temperature caramel sauce. Yield: 8 servings pudding and 2 cups sauce. (Recipe is easily doubled in two baking dishes to serve 16).*White sandwich bread may be substituted. Add 1/2 teaspoon cinnamon to the egg-sugar mixture.