Salted caramel & almond bread cake

Serves 6

2 eggs

450ml double cream 100ml whole milk 100g ground almonds 200g soft brown sugar 1 tbsp vanilla bean paste butter, for greasing 5 soft white bread rolls, sliced 3 tbsp flaked almonds 2 tbsp cold water

1 tsp sea salt

23cm ovenproof dish baking paper

In a large bowl, whisk together the eggs, 300ml of double cream, the milk, ground almonds, 100g of soft brown sugar and the vanilla paste. Grease and line the dish with 1 sheet of baking paper, then layer a third of the sliced bread in it. Sprinkle with 1 tbsp of flaked almonds and pour over a third of the egg mixture.

Repeat the layers twice with the remaining bread slices, flaked almonds and egg mixture. Leave to stand, covered, for 1 hr. Preheat the oven to 180°C/160°C fan/gas mark 4 and bake the pudding for 30-35 mins until golden and set.

In the meantime, to make the salted caramel, place the remaining sugar in a large saucepan and add the cold water. Cook on a low heat for 2 mins until the sugar dissolves. Bring to the boil, then keep on a rolling boil, stirring continuously, for 2-3 mins until thick. Off the heat, stir in the remaining cream and the sea salt.

Drizzle the caramel sauce over the top of the pudding and serve.