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1: In a non-stick pan, add the sugar for praline and let it turn amber. Immediately add the almonds and mix well.

2: Transfer it to a parchment sheet and let it cool completely before grinding it into a coarse powder.

3: For the caramel sauce, in a non-stick pan, add sugar and let it turn amber. Immediately add butter and cream, whisk continuously until thickened and set aside.

4: For the whipped cream, in a mixing bowl, add the whipping cream and whisk using a hand mixer until it reaches soft peaks and set aside.

5: For assembly, cut the crusts off the bread slices.

6: Dip the bread slices into the caramel sauce and place it on a dish.

7: Add the whipped cream and spread it evenly, then sprinkle the almond praline.

8: Repeat this process and refrigerate covered for 4-5 hours before serving.