1 long thin loaf of French bread
8 large eggs
3 c. milk
4 tsp. sugar
3/4 tsp. salt
1 tsp. vanilla
2 to 3 tbsp. butter, cut in tiny pieces

Cut bread in 1 inch thick slices. Layer in bottom of buttered 9 x 13 pan. In large bowl or blender, beat the eggs, milk, sugar, salt and vanilla. Pour over the bread. Cover and refrigerate from 4 to 36 hours.

To bake: uncover, dot with the butter and bake at 350 degrees for 45 to 50 minutes, until puffy and brown. Remove from oven and let stand 5 minutes. Serve with syrup, honey, sour cream, or jelly. Leftovers reheat well.

Variation: add cinnamon to egg mixture.