French Toast for 90

9 unsliced loaves (1# each) day-old French bread
9 dozen eggs
2-1/2 gallons milk
2 C sugar
1 C vanilla extract
2 T salt
1 # butter or margarine, melted
Confectioners' sugar

Slice bread into 3/4 inch pieces; arrange in 18 greased 13 x 9 x 2 baking dishes.

Beat eggs; add milk, sugar, vanilla and salt. Mix well.

Pour about 3 C 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 near the center comes out clean. Let stand 5 minutes. Dust with confectioners' sugar.

Yield: 90 servings (2 slices each)