Dessert: Almond Bread Pudding with Salted Caramel Sauce

Recipe by Alison Roman 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 (with no added s

Ingredients

1 cup whole blanched almonds
1 tablespoon unsalted butter, room temperature
1/4 teaspoon almond extract (optional)
1/4 teaspoon kosher salt

Instructions

Preheat oven to 350 °F. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.
Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.

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