1 loaf (2 inches wide, 26 - 28 inches long) French bread
1 1/2 c. milk
4 lg. eggs
1/4 c. orange juice
2 tbsp. orange liqueur (optional)
1/4 c. granulated sugar
1 tbsp. vanilla

Beat all ingredients together until well blended and sugar is dissolved. Arrange 1 inch thick slices in a single layer in 9 x 13 inch baking pan. Pour milk mixture over bread. Cover and refrigerate at least 1 hour or up to 24 hours. Milk will soak into bread. Heat oven to 425 degrees. Lightly grease a jelly roll or cookie sheet. Put bread on pan, making sure that slices don't touch. Bake 12 to 15 minutes until puffed and browned. Dust with powdered sugar, if desired