1 lg. loaf French bread, 18" long
8 eggs
3 c. milk
1/4 c. sugar
3/4 tsp. salt
1 tbsp. vanilla
2 tbsp. butter, cut into 5 pats
1/2 tsp. ground cinnamon
Syrup of choice

Grease well a 13"x9" baking dish. Cut bread into 18 (1") slices and arrange slices in one layer in the bottom of the dish. Beat eggs, milk, sugar, salt and vanilla in a large bowl. When thoroughly mixed, pour over bread in the pan. Bread will float to top of liquid, that's okay. Cut each pat of butter into 4 pieces. Dot each piece of bread with the butter and then sprinkle with cinnamon. Cover and refrigerate overnight. Can be kept for up to 36 hours. Place dish uncovered in cold oven. Turn to 350 degrees (325 degrees for glass) and bake 45 to 50 minutes or until bread is puffy and light brown. Remove from oven and allow to set 5 minutes. Bread will rise to top with a custard on bottom of dish. Similar to bread pudding. Serve with flavored syrup for a real treat. Yield: 9 servings of 2 pieces each. Serve with a fresh fruit cup. Absolutely wonderful.