NIGHT BEFORE FRENCH TOAST CASSEROLE-CINDY MANSFIELD

1 (10 oz.) long thin loaf French bread (cubed)
3 cups milk
3/4 tsp. salt
2 tbsp. butter (cut into small pieces)
9 large eggs
¼ cup sugar
1 tbsp. vanilla

1 ½ tsp cinnamon (can adjust to your taste)

Grease 9 x 13 inch pan with butter. Arrange bread in one later in bottom of pan. In large bowl, beat eggs with remaining ingredients (except butter and cinnamon). When mixed well, pour over bread in pan, sprinkle with cinnamon. Cover with foil and refrigerate 4-36 hours, or overnight.

To bake, uncover pan, dot with 2 tablespoons butter. Bake at 350 degrees for 45-50 minutes. Serve with powder sugar or maple syrup.