1 loaf white bread -- unsliced

OR 1 loaf French bread -- unsliced 1 cup milk

1/4 cup granulated sugar

4 eggs -- beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup bacon grease

OR 1/4 cup vegetable oil confectioners' sugar -- for garnish maple sugar

1. Cut the bread into 3/4-inch-thick slices.

2. Heat the milk in a saucepan; add the sugar, stirring to dissolve. Remove from heat; cool slightly.

3. Add the eggs, vanilla, and salt; mix well.

3. Dip each slice of bread into the milk mixture until well coated. Place in a flat dish and pour the remaining liquid over the bread.

4. Cover and refrigerate overnight.

5. In a heavy skillet, fry the bread in very hot bacon grease until golden on both sides.

6. Sprinkle with confectioners' sugars. Serve hot with maple syrup.

Variation: Add 2 tablespoons of Grand Marnier to the milk; decrease the sugar to 1 tablespoon and the vanilla to 1/2 teaspoon.

Serves 4.

Notes: This recipe was included in the Dekalk County, GA, Junior League cookbook, PEACHTREE BOUQUET. It appears in THE JUNIOR LEAGUE CENTENNIAL COOKBOOK: Over 750 of the Most Treasured Recipes from 200 Junior Leagues, by The Association of Junior Leagues International Inc., 1996, Main Street Books, Doubleday, New York, ISBN 0-385-47731-7, page 291.

Edited for MasterCook by K. Hudson Lipin, 07/05/99