1 (10 oz.) long, thin loaf French or Italian bread, without seeds
8 lg. eggs
3 c. milk
4 tbsp. granulated sugar
1 tbsp. vanilla
2 tbsp. butter, cut in sm. pieces

Use extra butter to grease 13"x9"x2" baking dish. Cut bread into 1" slices and arrange in a layer. In large bowl, beat eggs and remaining ingredients except butter. When thoroughly mixed, pour over bread in dish. Cover with foil and refrigerate 4 to 36 hours. Bake, uncovered. Dot with butter until puffy and light brown in 350 degree oven for 45 to 50 minutes. Let stand 5 minutes. Serve with syrup.