Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Long, thin loaf french bread; cut into 1 inch slices |
| 8 larges | Eggs |
| 3 cups | Milk |
| 4 teaspoons | Sugar |
| ⅓ teaspoon | Salt |
| 1 tablespoon | Vanilla |
Grease 9 x 13 baking pan with butter. Arrange bread slices in one layer in pan. Beat remaininig ingredients and pour over bread.
Cover an refrigerate overnight. To bake: Preheat oven to 350F. Remove cover, dot with butter. sprinkle with cinnamon and sugar.
Bake in preheated oven 350 for 45-50 mintues or until bread is bubbly and lightly browned. Remove from oven and let stand for 5 minutes. Serve with syrup, yogurt of sour cream and fresh fruit.
Recipe by: Bear Creek Bed & Breakfast, Telluride, Colorado Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998