1 (26-28 x 2-inch) loaf French bread essential, ends removed, cut in 1-inch slices
1 1/2 c. milk (I used skim)
4 lg. eggs
1/4 c. orange juice
1/4 c. sugar
2 tbsp. orange liqueur (optional)
1 tbsp. vanilla

Arrange bread slices in single layer in a 9x12 pan. Beat rest of stuff until blended. Pour over bread. Cover and refrigerate at least 1 hour or up to 24 hours allowing bread to soak up liquid.

Heat oven to 425 degrees. Lightly grease jelly-roll pan. Place slices in pan not touching each other. Bake 12-15 minutes until puffed and lightly browned. Dust with 10X sugar.