Croissant bread pudding with a toffeesauce

Name: croissant bread pudding with a toffeesauce
Total time: 15 min
Yield: 6
Ingredients: 5 Croissant; 500 milliliters milk; 200 gram sugar; 2 egg; 50 gram butter; 1 vanilla bean; 200 gram sugar for the sauce; 125 milliliters whipped cream for the sauce; 1 tablespoon butter for the sauce; 0.5 teaspoon coarse sea salt for the sauce

Ingredients

Directions

Preheat the oven to 180ºC.
Mix the croissants with the milk, sugar, eggs and butter into a smooth mixture. Scrape the marrow from the vanilla pod and add. Knead thoroughly and let stand for 10 minutes.
Spoon the mixture into the oven dish and bake in the oven in about 50 minutes until golden brown.
Meanwhile, make the toffeesaus. Mix 100 ml of water with the sugar in a high pan and bring to the boil. Do not stir, but let the sugar mixture cook through until it has a nice, full brown color. Take care that the caramel is not too dark.
Remove the pan from the heat source and carefully pour in the preheated cream, which may splash. Stir with a wooden spoon. Add the butter and the sea salt and stir to a smooth caramel sauce.
Serve this fudge sauce with the bread pudding.