Caramel-Crusted French Toast Baguette Slices

Slice the dried baguettes lengthwise into 8 long pieces, stopping just before the tip if using whole baguettes.

In a large container or mixing bowl, combine the whole milk, vanilla seeds and pods, whipping cream, eggs and superfine sugar.

Blend the mixture with an immersion blender or whisk well until completely smooth and the sugar has dissolved.

Pour the custard into a shallow dish or tray large enough to hold the baguette slices in a single layer.

Lay the baguette slices in the custard mixture, making sure they are fully submerged.

Let soak for about 30 minutes, turning occasionally, until the custard has soaked all the way through but the bread still holds its shape.

Lift each slice out and let excess custard drain off briefly on a wire rack or over the dish.

In a small saucepan, heat the whipping cream with the split vanilla beans until just below a simmer. Remove from the heat and let the vanilla infuse while you make the caramel.

In a separate medium saucepan, sprinkle the superfine sugar in an even layer. Cook over medium heat without stirring, letting it melt and turn a deep amber colour. Swirl the pan gently if needed.

Remove the vanilla pods from the warm cream, then carefully pour the infused cream into the caramel in several additions, whisking constantly.

Return to low heat and boil for about 2 minutes, whisking, until smooth and slightly thickened.

Strain the caramel sauce through a conical sieve into a clean jug or bowl. Keep warm until serving.

Spread the superfine sugar for finishing on a plate or shallow dish. Roll each drained baguette slice in the sugar to coat lightly on all sides.

Heat a generous knob of butter in a skillet over medium heat until foamy.

Lay the sugared baguette slices in the skillet and cook for about 3 minutes on each side, or until deeply golden with a caramelised crust and the centres are heated through.

Cook in batches if needed, adding more butter between batches and wiping the pan if the sugar begins to burn.

Serve the French toast baguette slices hot, drizzled generously with warm vanilla caramel sauce.