6 slices day-old bread
2 tbsp. melted butter
2 tbsp. plus 1/2 c. sugar
1 tsp. cinnamon
1/2 c. seedless raisins
4 eggs
2 c. milk
1 tsp. vanilla extract

Start oven at 350 degrees or moderate. Grease 1 1/2 quart baking dish. Cut crusts from bread; brush bread with melted butter; sprinkle with 2 tablespoons sugar and cinnamon. Cut each slice into quarters. Arrange in layers in baking dish; sprinkle each layer with seedless raisins.

Beat eggs just enough to blend thoroughly. Stir in remaining 1/2 cup sugar, milk and vanilla; continue stirring until sugar dissolves. Pour over bread and raisins. Set baking dish in a pan containing 1 inch hot water. Bake 55 to 60 minutes, or until a silver knife inserted 1/2 inch into custard comes out clean. Serve the pudding warm or chilled. Makes 8 servings.