8 slices, 1/2 inch thick, GOOD white bread - stale, homemade is best
1/4 lb. butter - don't substitute
1/2 c. seedless raisins
2 tsp. cinnamon, divided
4 whole eggs
3 c. milk - don't use skimmed milk
1 tsp. vanilla
2/3 c. granulated sugar
Heavy cream or whiskey sauce to pour on

Wash the raisins; soak in warm water until plump, about 10 minutes. Drain and pat dry. Remove crust from bread slices. Butter copiously and cut each slice into four (4) squares. Lightly buttered a rectangular glass baking dish, 10 x 6 x 1 1/2 inches (or equal volume).

Place 16 squares of bread in the bottom of the dish. Sprinkle with 1 teaspoon cinnamon and all the raisins. Cover with another layer of the buttered bread, and sprinkle with the remaining 1 teaspoon of cinnamon. Set aside.

Beat the eggs. Heat the milk with the granulated sugar in the top of a double boiler over boiling water (or in microwave at 70% power) until warm. Add the eggs, stirring well; stir in vanilla. Strain over bread in baking dish.

Place the dish in a shallow pan and add 1 inch hot water to outer pan. Bake until set, 30-40 minutes; test with silver knife blade, like custard. Serve hot or warm, with either heavy cream or whiskey sauce. Serves 6-8.

WHISKEY SAUCE:

1 c. sugar
1 stick butter
1 egg, beaten
2 oz. good bourbon whiskey or to taste (or rum may be used)

Cream sugar and butter; cook in double boiler until very hot and well dissolved. Add well beaten egg and whip very fast so egg doesn't curdle. Cool and add whiskey.