Overnight French Toast

1 long loaf french bread

8 large eggs

3 cups milk

1 teaspoon sugar

1 tablespoon vanilla extract

2 tablespoons butter -- to 3

syrup, honey, jam or yoghurt -- for topping

Slice bread into 1 to 1 1/2 inch thick slices and arrange snugly in butter 9 x 13 inch baking dish. Beat eggs in large bowl. Add milk, sugar and vanilla and blend well. Pour over bread. Cover dish tightly with foil or plastic wrap. Refrigerate 4 hours (or up to 36 hours). Preheat oven to 350 degrees. Uncover baking dish and dot with butter. Bake, uncovered, in preheated oven 40 to 50 minutes or until puffed and light golden brown. Top with syrup, honey, jam or yoghurt. Makes 6 to 8 servings.