Morning Bread Pudding with Salted Caramel

First, choose your baking vessel. A 2-quart oval gratin/roasting dish, a 9-inch round cake pan, a 9- to 10-inch cast iron skillet, a 2-quart casserole dish, or a deep-dish pie pan are suitable options.

If your vessel is safe for the stovetop, use it to make the caramel. Otherwise, use a small, heavy saucepan.

Place 3/4 cup sugar, butter, and sea salt in the vessel or saucepan and heat over medium heat. The butter will melt, and after 7 to 10 minutes, the sugar will dissolve and begin to brown. Reduce heat to medium-low and stir so that it browns evenly.

Once the caramel reaches a copper color, pour it over the base of your baking vessel and try to tip it 1-inch up the sides of the dish.

Place the dish in the refrigerator and chill until caramel is cold and solid, about 30 minutes.

Arrange the bread slices in the chilled vessel, starting with the heel of the bread in the center and fanning the slices around it, overlapping each slightly.

In a large bowl, whisk together eggs, remaining 2 tablespoons sugar (if using), and 1/4 cup mascarpone cheese until very smooth. Add milk and almond extract.

Pour the mixture over the bread, ensuring all pieces are saturated. Cover tightly with plastic wrap and chill overnight.

In the morning, remove the dish from the fridge an hour before baking. Heat oven to 375°F.

Remove plastic from the dish and bake for 30 to 35 minutes, until moist but not wet in the center.

Remove from oven and run a knife around the edge of the dish to loosen bread from the sides.

Place a serving plate over the top of the dish (bottom side up) and flip the pudding onto it. Lift the baking dish off the plate. Scrape any extra caramel from the dish over the pudding.

Serve, cutting into wedges and adding a dollop of mascarpone onto each plate.