Morning bread pudding with salted caramel

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Step 1
Combine the sugar, butter and salt over a medium heat for 7-10 minutes, until the sugar dissolves and begins to brown.

Step 2
Reduce the heat to medium-low, stir with a spatula so that it browns evenly.

Step 3
Pour over the base of a 2-litre oval gratin/roasting dish, or deep-dish pie pan.

Step 4
Transfer to the fridge until the caramel is cold and solid – about 30 minutes.

Step 5
Once chilled, arrange the bread slices around the dish with the heels in the centre and overlapping slightly.

Step 6
Whisk together the eggs, 2 tbsp sugar (if using) and the mascarpone until very smooth.

Step 7
Add the milk and almond extract.

Step 8
Pour over the bread; saturate all of it.

Step 9
Cover tightly with plastic wrap and chill overnight.

Step 10
If your bread seems too high in the vessel to get a good soak, you can weight it with a plate in the fridge.

Step 11
Set the oven to 190C/375F/gas mark 5.

Step 12
Bake for 30-35 minutes, until moist, but not wet in the centre.

Step 13
Run a knife around the edge of the dish, to loosen.

Step 14
Place a serving plate over the top of the dish and flip.

Step 15
Serve, cutting it into wedges at the table and spooning a healthy dollop of mascarpone on to each plate.