Name: Almond Bread Pudding with Salted Caramel Sauce
Yield: 8 to 10 Servings
Ingredients: 1 cup whole blanched almonds; 1 tablespoon unsalted butter, room temperature; 1/4 teaspoon almond extract (optional); 1/4 teaspoon kosher salt; 1 cup sugar; 1/8 teaspoon cream of tartar; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 1/2 cup heavy cream; 1 teaspoon kosher salt; 1 1/4 cups half-and-half; 1 1/4 cups heavy cream; 1/2 vanilla bean, split lengthwise; 4 large egg yolks; 3 large eggs; 3/4 cup sugar; 1/4 teaspoon kosher salt; Unsalted butter (for coating cake pan); 1 1-pound loaf brioche or challah, crust removed and discarded, cut into 3/4-inch-thick slices (10-12 slices); 3 tablespoons sliced almonds; 2 tablespoons raw sugar; Powdered sugar; Crème fraîche; An 8-inch-diameter cake pan with 2-inch-high sides and a 3-inch biscuit cutter

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Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. To save time, feel free to replace the almonds and butter with 1/2 cup store-bought roasted almond butter (no added sugar). Just stir in the salt and almond extract and it's recipe-ready for the bread pudding.

Recipe notes