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1
Peel and core pears and cut into 1/4-inch dice.
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2
With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl.
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3
In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
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4
Cook caramel, without stirring, gently swirling kettle, until deep golden.
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5
Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden).
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6
Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes.
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7
Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce.
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8
Discard vanilla bean pod.
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9
Preheat oven to 375F.
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10
Butter bread slices on 1 side.
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11
Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins.
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12
Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips.
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13
Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere.
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14
Trim any overhang flush with rims.
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15
Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently.
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16
Charlottes may be made up to this point 3 hours ahead and chilled, covered.
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17
Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
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18
In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
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19
Cook caramel, without stirring, gently swirling kettle, until deep golden.
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20
Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden).
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21
Simmer mixture, stirring, until caramel is dissolved and stir in poire William.
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22
Invert charlottes onto 6 plates and spoon sauce over them.
