4 1-inch thick slices country bread
1 quart heavy cream
1 cup vanilla sugar (split vanilla bean and bury in 1 cup sugar. Let sit room temperature two days.)
1/2 cup brandy
2 teaspoons kosher salt
1/4 cup unsalted butter
Place bread in a large bowl and set aside.
Mix cream, eggs, sugar, brandy and salt in a blender.. Pour over bread slices.
Cover with plastic wrap and refrigerate overnight, turning once to ensure proper absorption.
Preheat oven to 350º F. Heat large oven proof saute pan over medium-high heat and add butter. When foam subsides, put soaked bread in pan and cook on one side, 5 minutes. Turn and place in oven, 10 to 15 minutes, until cooked through and custardy in the middle.