1 (10 oz.) loaf of long thin French bread (18 inch)
8 eggs
3 c. milk
1/4 c. sugar
3/4 tsp. salt
1 tbsp. vanilla
1 tbsp. butter cut into 5 pats
1/2 tsp. cinnamon
Syrup of your choice

Grease a 9 x 13 pan. Cut loaf into 18 (1 inch) slices and place on bottom of pan. Beat egg, milk, sugar, salt and vanilla in large bowl. Pour over bread which will float. Cut each butter pat into 4 pieces and dot on bread. sprinkle with cinnamon, cover and refrigerate overnight or up to 36 hours.

Place dish uncovered in cold oven and turn oven to 350 degrees, (325 if using glass dish) and bake 45 to 50 minutes, or until bread is puffy and light brown. Remove from oven and allow to set 5 minutes. Bread will rise and custard on bottom. Serve with syrup of your choice.