Croissant bread pudding with a toffeesauce

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.