1 (10 oz.) loaf French bread
8 eggs
3 c. milk
1/4 c. sugar
3/4 tsp. salt
1 tbsp. vanilla
2 tbsp. butter (cut into 5 pats)
1/2 tsp. cinnamon

Grease well a 13 x 9 inch dish. Cut bread into 18 (1 inch) slices. Arrange slices in 1 layer in bottom of pan.

Beat eggs, milk, sugar, salt and vanilla in a large bowl. Mix thoroughly. Then pour over the bread. Bread will float on top of liquid. Cut each pat of butter into 4 pieces. Dot each piece of bread with a piece of butter. Sprinkle with cinnamon.

Cover; refrigerate 24-36 hours. Place dish uncovered in cold oven. Turn oven temperature to 350 degrees (325 degrees for glass) and bake 45-50 minutes or until bread is light and puffy. Remove from oven, let set 5 minutes. Bread will rise to top with a custard on bottom of dish.