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1
In a large bowl, whisk the eggs.
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2
Add 2 cups of the sugar, the milk, cream, brandy, and salt.
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3
Split the vanilla bean lengthwise, scrape the seeds into the bowl, and whisk well.
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4
Add bread, then place bowl in the refrigerator and let soak for 45 minutes to 1 hour, pushing bread down occasionally to submerge it, until most of the liquid has been absorbed.
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5
Meanwhile, in a medium saucepan set over high heat, combine the remaining 1 cup sugar, the vinegar, and 1/2 cup water and stir until the sugar has dissolved.
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6
Cook, without stirring, until the sugar is dark amber in color, 7 to 10 minutes.
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7
Remove the pan from the heat and carefully add 1/4 cup water (mixture will spatter).
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8
Swirl the pot until combined.
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9
Working quickly, pour the very hot caramel into a 9 x 13-inch metal casserole dish (a glass pan can crack with extreme high temperatures), carefully rotating the pan so that the caramel covers the bottom and some of the sides; let set aside until cool.
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10
Preheat the oven to 350F.
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11
Put a kettle of water on to boil.
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12
Rub the cooled caramel sauce and the sides of casserole dish with the butter, and spoon in the bread mixture, packing tightly to fit.
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13
Cover the top of the bread with parchment paper.
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14
Place the casserole dish in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the dish.
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15
Bake the pudding 1 1/4 hours or until a knife inserted into the center comes out barely clean.
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16
Do not overbake.
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17
Let stand for 5 minutes.
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18
Serve warm.
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19
Store leftovers in an airtight container in the refrigerator for up to five days.
