1 (10 oz.) long, thin loaf of French bread without seeds
8 lg. eggs
3 c. milk
1 tbsp. sugar
1/2 tsp. salt
1 tbsp. vanilla extract
2 tbsp. butter, sliced thin

Grease a 13 x 9 x 2-inch pan. Cut bread into 1 inch thick slices and arrange in one layer in bottom of pan. In a large bowl, beat eggs with remaining ingredients except butter. When thoroughly mixed, pour over bread. Cover with foil and refrigerate for 4-36 hours.

To bake, uncover and dot with butter. Place in 350 degree oven and bake 45-50 minutes, until bread is puffy and lightly browned. Remove from oven and let stand 5 minutes before serving.

Serves 8.