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1
In a small saucepan, combine 3/4 cup of the sugar and 3/4 cup of water and bring to a boil over moderately high heat, stirring occasionally, until the sugar is dissolved, about 3 minutes.
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2
Remove the simple syrup from the heat; let cool slightly.
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3
Preheat the oven to 350.
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4
In an 8-inch-square baking dish, toss the plums with 1/2 cup of the simple syrup and the vanilla bean and seeds.
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5
Let stand for 20 minutes.
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6
Bake the plums for 20 to 25 minutes, turning once, until softened.
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7
Let the plums cool slightly in the syrup, then discard the vanilla bean.
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8
Cut each plum half into 4 wedges.
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9
In a small bowl, whisk the remaining 2 tablespoons of sugar with the cinnamon.
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10
In a shallow glass pie plate, whisk the remaining 1/2 cup of simple syrup with the heavy cream and eggs.
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11
Add the bread slices 1 at a time and soak until evenly moistened but not soggy, 2 to 3 minutes per side; transfer the slices to a plate while you soak the others.
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12
In a large skillet, melt the butter over moderately low heat.
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13
Sprinkle half of the cinnamon sugar on one side of each bread slice and cook sugared side down until the bread is browned, about 5 minutes.
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14
Sprinkle with the remaining cinnamon sugar, then flip and cook until browned on the other side, about 5 minutes longer.
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15
Transfer the French toast to plates and dust with confectioners sugar.
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16
Serve with the plums and their syrup and whipped creme fraiche.
