Preparation
- In a small saucepan, bring the cream and vanilla to a boil. At the first bubble, turn off the heat, cover, and let infuse for 30 minutes (if using a pod; for extract, no need to wait 30 minutes).
- Beat the two egg yolks with the sugar without aerating. Add the vanilla cream.
- In a large dish, lay out the bread slices and pour the custard over them. Refrigerate for 24 hours (at least 1 hour).
- Heat a pan over medium-high heat with the butter. Brown the bread on both sides.
- Sprinkle sugar on the top side, flip the bread and let it caramelize. Repeat on the other side. Serve.