Pour the milk into a small sauce pan add the scored vanilla pod and 50g of caster sugar, simmer for 10 minutes, then allow to cool.
Using 50g of butter lightly spread each side of the sliced bread.
Mix the eggs into the cooled milk and vanilla, then stir through 100ml of cream.
Place 200g of butter, 200g of caster sugar into a saucepan and melt. Once the butter and sugar have melted together pour in the cream and bring to a boil. Stir vigorously til caramel consistency is achieved. Then allow to cool.
Lay buttered bread into an oven tray with a few dollops of caramel and top with egg mix, then repeat the process until the tray is full.
Bake at 200 degrees for 50 minutes.