Recipe

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• 8 large eggs
• 2 cups whole milk
• 2 cups heavy cream
• 1 1/2 cups sugar
• 1 vanilla beans
• 1/4 tsp salt
• 1/4 cup dark rum or 1/4 cup brandy
• 1 large baguette, cut into 1-inch cubes
• 1/2 tsp white vinegar

• 1 Whisk eggs until blended in a large bowl. Whisk in milk, cream, 1/2 cup sugar, vanilla seeds (or extract), salt, and rum.
• 2 Add bread and toss. Let soak for 45 minutes to 1 hour.
• 3 Meanwhile, set out a 9-inch round baking pan. Over medium/high heat, combine remaining sugar, vinegar and 1/2 cup water in a saucepan until dissolved. Cook without stirred 7-10 minutes until sugar is a dark amber. Remove from heat and add 1/4 cup water and swirl until smooth.
• 4 Working quickly, pour into the baking pan so it coats the bottom and some of the sides. Wait until firm, about 10 minutes.
• 5 Preheat the oven to 350 and set a kettle to boil. Butter uncoated interior of pan, spoon in the bread mixture, packing tightly to fit. Cover with a round of parchment paper.
• 6 Place the baking pan in a larger roasting pan. Pour enough boiling water into it to come halfway up the sides of the baking pan. Bake 75 minutes until a knife comes out barely clean.