Take the honey steeped cream from earlier, and add a vanilla pod during the steeping process. Make the standard Creme brulee ratio custard, but add chunks of the bread to the mixture. Place mixture in buttered molds, and cook in gentle water bath, as would creme brulee. When cooked, remove from the oven and place in the refrigerator to set. Take out, invert mold, and take out custard. Sugar top and brulee. Serve some a vanilla bread sauce.
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