Position a rack in the center of the oven and preheat to 350 degrees . Arrange the bread in a greased 8-inch square baking dish. Scatter the cherries on top.
In a large bowl, whisk together the whole eggs, egg yolks and salt. In a saucepan, warm the caramel sauce and milk over medium-low heat, stirring, for about 5 minutes; whisk into the egg mixture. Pour into the baking dish and submerge the bread in the egg mixture. Let stand for 1 hour, pressing on the bread occasionally to soak up the liquid.
Bake until the custard is set and golden, about 45 minutes. Let cool for 10 minutes before serving.
