1 (10 oz.) long thin loaf French bread
3 c. milk
3/4 tsp. salt
2 tbsp. butter (cut into small pieces)
8 lg. eggs (may use half egg substitute)
4 tsp. sugar
1 tbsp. vanilla

Use extra butter to grease 9 x 13 inch pan. Cut bread into 1 inch thick slices and arrange one later in bottom of pan. In large bowl, beat eggs with remaining ingredients except butter. When mixed well, pour over bread in pan. Cover with foil and refrigerate 4-36 hours, or overnight. To bake uncover pan, dot with 2 tablespoons butter. Bake at 350 degrees for 45-50 minutes. Serve with maple syrup.