1 long loaf baked French, Italian or sourdough bread, cut crosswise into 1" slices
1 1/2 c. skim milk
4 eggs or egg substitute to equal 4 eggs, liquid type works best
1/4 c. orange juice
1/4 c. sugar
1 tbsp. vanilla extract

1. Arrange bread slices in single layer in 13"x9" baking pan.

2. Beat all ingredients well. Pour over bread. Cover and refrigerate from 1 to 24 hours. Bread will soak up liquid. Turn occasionally to coat slices.

3. Transfer to large, lightly greased baking pan. Make sure slices don't touch. Bake 12 to 15 minutes at 425 degrees until puffed and lightly browned. Serve immediately.