Another great make-ahead for brunch, or for breakfast-food-as-supper, if you’re into that.
8 oz loaf French or Italian bread
8 large eggs
3 c. milk
4 tsp. sugar
¾ tsp. salt
1 Tbs. vanilla
2 Tbs. butter (or a little more)
Lightly grease 9x13 dish.
Slice bread 1” thick; place in single layer in pan.
Lightly beat eggs. Add milk, sugar, salt, vanilla, and beat 30 seconds.
Pour over bread; cover with plastic.
Refrigerate 4-36 hours.
Uncover; dot with butter; bake 45-50 min. at 350 till light brown.
Let stand 5 minutes.
Serve with lotsa maple syrup.