1 c. raisins
1/2 c. sherry
8 slices white bread
Butter
4 eggs
1/2 c. sugar
Dash of salt
1 qt. half & half
1 1/2 tsp. vanilla extract

Soak raisins in sherry 2 hours, stirring occasionally. Trim crusts from bread and spread with butter. Place bread, buttered side down, in a 2 1/2 quart casserole or souffle dish. Drain raisins and sprinkle over bread.

Beat remaining ingredients together. Pour over bread and let stand 30 minutes. Sprinkle with cinnamon. Bake, covered, at 350 degrees for 30 minutes. Remove cover and bake an additional 30 minutes or until set. 8 servings.