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1
A day in advance, slice the crusts off the bread, cut each slice in half diagonally, and let them dry on a rack while you prepare the other ingredients.
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2
If your vanilla bean isn't 1/4 inches thick, moist, and full of seeds, use a longer piece.
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3
Preferably, pound the bean to shreds with the sugar in a mortar and pestle -- otherwise, cut it up in small bits.
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4
Combine everything in a blender at low speed, further chopping the bean fragments.
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5
Arrange the bread slices in a single layer in a tightly-closeable container just large enough to hold them (about 8 x 6 inches).
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6
Strain the liquid over them, pressing hard to squeeze everything out of the bits of vanilla bean.
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7
Let stand at room temperature until most of the liquid is absorbed, then drain off the rest into a cup and pour it slowly back over the bread.
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8
Refrigerate overnight; it will keep for several days.
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9
At serving time, pan-fry 2 slices per serving in 1 teaspoon butter, starting on medium heat and turning the burner down so the slices cook through slowly to a rich golden brown; for the second side, the burner should be on low.
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10
Serve with maple syrup, a berry puree, or even simply a sprinkle of powdered sugar.
