In a large bowl, whisk together all the ingredients except the croissants , make sure you get a nice smooth mixture.

Break the croissants into pieces and add them in to the mixture , make sure it’s coated in the custard, let it sit for about an hour.

Preheat the oven to 250 degrees, butter a large casserole dish with a bit of butter.

Add the custard mixture to the buttered pan and bake for about an hour or until puffed and golden and set in the center. Keep an eye after half and hour.

If you are going to eat it with caramel sauce then use half of the sugar mentioned in the recipe Otherwise it can turn too sweet.

Bring sugar, water, (to prevent crystals from forming) to a boil in a tall, heavy saucepan over medium-high heat; boil 3 minutes or until sugar melts and liquid is clear, swirling pan occasionally. Cover; boil 1 minute.

Remove lid. Boil, gently swirling often and checking color and temp every 5 to 10 seconds, about 4 minutes or until a candy thermometer reaches 345° to 350° and mixture is medium to dark amber. Remove from heat.

If you want to add butter you ca add it at this point .

Gradually whisk in cream then (Mixture will bubble and spatter.) Cook, whisking constantly, over low heat 1 minute or until smooth. Remove from heat; stir in vanilla and sea salt. Transfer to a serving bowl or pitcher. Chill, covered, up to 1 week.