8 slices white bread, 1/2 inch thick
1/4 lb. butter
1/2 c. seedless raisins
2 tsp. cinnamon
4 whole eggs
3 c. milk
1 tsp. vanilla or lemon extract
2/3 c. granulated sugar
Cream (to pour on)

Wash the seedless raisins and soak in warm water until plump, about 10 minutes. Drain and pat dry. Remove crusts from 8 slices of white bread, butter copiously and cut each into 4 squares. Butter lightly a rectangular baking dish (10 x 6 x 1/2 inch).

Place 16 squares of bread in the bottom of the dish, sprinkle with 1 teaspoon cinnamon and the raisins. Cover with another layer of buttered bread and sprinkle with 1 teaspoon cinnamon. Beat the eggs. Heat the milk with the granulated sugar in the top of a double boiler over boiling water. Add to the eggs. Flavor with vanilla or lemon extract. Strain over the bread. Place the dish in a shallow pan of hot water and bake until set through like custard and lightly browned on top, or 30 or 40 minutes at 350 degrees. Serve hot with a pitcher of heavy cream.