9 unsliced loaves (1 pound each) day-old French bread
9 dozen eggs
2-1/2 gallons milk
2 cups sugar
1 cup vanilla extract
2 tablespoons salt
1 pound butter, melted
Confectioners' sugar
Directions
Slice bread into 3/4-in. pieces; arrange in 18 greased 13x9-in. baking dishes. Beat eggs; add milk, sugar, vanilla and salt. Mix well. Pour about 3 cups over bread in each pan. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Brush with butter. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Dust with confectioners' sugar.
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