1 (10 oz.) loaf thin French or Italian bread
8 eggs
3 c. milk
4 tbsp. sugar
3/4 tsp. salt
1 tbsp. vanilla

Butter a 13 x 9 x 2 inch pan. Cut bread into one inch pieces. Line bottom of pan with bread. Mix rest of ingredients together and pour over bread. Cover with foil and refrigerate overnight. Next morning, remove foil; dot bread with butter and bake, uncovered, until bread is fluffy and brown. Bake at 350 degrees for 45 minutes. Serve with syrup.