Six ¾-inch to 1-inch slices of French bread, crusts removed (or not) Two 8 oz. cartons of non-fat egg substitute (completely defrosted and at room temperature) One to two tablespoons of vanilla

Add the vanilla to the eggs and stir. Place half the egg mixture in the bottom of a baking pan large enough to hold all the bread without overlapping. Leave the bread whole or cut the crusts from the bread making neat squares. You may further cut each square into three equal rectangles or cut them in half into triangles. Place the bread on top of the egg mixture in the pan and pour the remaining egg mixture over the top. Let the bread soak up the egg mixture. Turn the bread. You can poke the bread with a fork to speed up the process until all the egg is soaked up. Heat a non-stick grill to 350 degrees. The bread will be soggy and fragile; so lift it carefully onto the grill. As soon as one side is browned, flip the toast over and reduce heat to 300 degrees. Cover the toast with a piece of aluminum foil, folding it over the sides of the toast so it will steam a little and puff when it bakes. When it is puffed fully and cooked through but not dried out, remove to a warmed plate, stacking the pieces in an overlapping arrangement. Dust with powdered sugar. Serve with maple syrup or an all-fruit preserve or crushed fresh fruit. Serves two.