Prepare an ungreased rectangular 13x9x2.5 baking pan. Slice loaf bread into small cubes or any leftover bread and place the bread in the baking pan.
Add raisins and scattered from side to side generously and set aside. In a saucepan, heat the butter on a low heat until light brown and let it cool. Or you can simple microwave the butter, pulse in 1 minute and let it cool.
Meanwhile, In a large deep mixing bowl, combine eggs, sugar and salt and whisk until sugar dissolves. Pour in melted butter, milk, caramel syrup and vanilla or almond extract. Whisk until the mixture is well combined.
Pour custard mixture into the baking pan and let the bread soaked for 30 minutes. Preheat the oven at 350F for at least 15 minutes. With a spoon or spatula lightly press down the bread mixture evenly at the bottom of the pan. Add almond slices on top and drizzle with extra caramel syrup.
Bake the pudding for about 35-38 minutes, or until golden brown. Remove from the oven and let it cool slightly. Bread Pudding is best eaten while its warm but some prefer at room temp. Drizzle Caramel Syrup on top and serve.