1. Place the milk, star anise and vanilla into a saucepan and bring to the boil.
2. Meanwhile, whisk the sugar and egg yolks to create a slurry.
3. Pour the hot milk over the slurry while whisking, then transfer the mixture back into the saucepan.
4. Gently heat while stirring until it reaches 80°C.
5. Strain the mixture over the white chocolate and remove the star anise and vanilla.
6. Whisk until the chocolate has completely melted and incorporated.
7. Add the cream and whisk to combine.
8. Heat the oven to 250°C, fan forced.
9. Cut the baguette into 10mm slices and dip them into the custard mixture, then place them onto a lined baking tray.
10. Dust the surface of each slice with a layer of icing sugar.
11. Bake in the pre-heated oven for 6-7 minutes, until golden in colour.
12. Allow to cool at room temperature.

NOTE:  Best eaten fresh.