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1
In a small, heavy saucepan, combine 3/4 cup sugar and butter.
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2
Place over medium low heat.
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3
The butter will melt and the sugar will dissolve; it will boil for a few minutes, then begin to brown.
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4
Adjust heat and stir occasionally with a wooden spoon so that it browns evenly.
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5
When it reaches a dark brown, remove from heat and pour into the base of a 9-inch ceramic or Pyrex pie dish.
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6
Swirl the caramel around the base and 1 inch up the sides of the dish.
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7
Place dish in refrigerator and chill until caramel is cold.
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8
After chilling, place heel of bread in center of dish (or two slices stacked on top of each other).
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9
Then arrange slices, standing them against one another, around center.
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10
They should fill the pie dish snugly.
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11
In a large bowl whisk together eggs, remaining 2 tablespoons sugar and mascarpone cheese, until very smooth.
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12
Add milk and almond extract.
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13
Pour this over the bread, making sure to saturate all of it.
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14
Cover with plastic wrap and chill overnight.
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15
In the morning, take pie dish out of refrigerator and discard plastic wrap.
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16
Heat oven to 375 degrees.
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17
Bake pudding 15 minutes, then sprinkle almonds over pudding.
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18
Continue baking until moist but not wet in the center, about 15 to 20 minutes more.
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19
Remove from oven and run a knife around edge of dish, loosening bread from sides.
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20
Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and in a single fluid motion, holding it away from your body, invert plate.
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21
Lift off pie dish.
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22
Scrape any extra caramel from pie dish over pudding.
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23
Serve, cutting it into wedges at the table and spooning a healthy dollop of fromage frais onto each plate.
