1 loaf French or Italian bread, 26" to 28" long

Cut off ends of bread. Slice crosswise into 1" thick slices. Arrange slices in 13"x9" baking pan.

Beat together:

1 1/2 c. milk
4 lg. eggs
1/4 c. orange juice
2 tbsp. orange liqueur (opt.)
1 tbsp. vanilla

Pour this mixture over bread slices. Refrigerate, covered for at least 1 hour or up to 24 hours. Heat oven to 425 degrees. Grease cookie sheet or pan and transfer bread to sheet (heating pan can help from sticking). Bake 12 to 15 minutes until puffed and lightly browned. Dust with powdered sugar and serve immediately with or without favorite syrup or jam.