NIGHT BEFORE FRENCH TOAST

1 LOAF FRENCH BREAD(LONG & THIN) - I GOT MINE AT SAMS
8 LARGE EGGS
3 CUPS OF MILK
4 TSP. GRANULATED SUGAR (I USED A LITTLE MORE)
3/4 TSP. OF SALT
1 TBSP. VANILLA
2 TBSP. BUTTER - CUT INTO SMALL PIECES
CINNAMON - I ADDED THIS TO THE RECIPE
POWDERED SUGAR

BUTTER A 9 x 13 BAKING PAN. CUT BREAD INTO 1 INCH THICK SLICES; LAYER ON BOTTOM OF PAN. IN A LARGE BOWL BEAT EGGS WITH MILK, SUGAR, SALT, VANILLA, AND CINNAMON. POUR MIXTURE OVER BREAD.
COVER WITH FOIL AND PLACE IN FRIDGE FOR 4 TO 36 HOURS.
TO BAKE UNCOVER PAN AND DOT WITH BUTTER. PUT IN OVEN, SET TEMP AT 350 AND BAKE FOR 45 TO 50 MINUTES, OR UNTIL PUFFY AND BROWN.
REMOVE AND LET STAND FOR 5 MINUTES. THEN SPRINKLE WITH POWDERED SUGAR & CINNAMON.
SERVE WITH HONEY OR SYRUP.

SERVES 8.