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

Preheat oven to 350 degrees. Grease a 1 1/2-quart baking dish. (Cut crusts from bread.) Brush with melted butter; sprinkle with 2 tablespoons sugar and cinnamon. Cut each slice into quarters. Arrange in layers in prepared baking dish, sprinkling each layer with raisins.

Beat eggs just enough to blend thoroughly. Stir in remaining 1/2 cup sugar, the milk, and vanilla; continue stirring until sugar dissolves. Pour over bread and raisins.

Set baking dish in pan containing 1-inch hot water; bake 55-60 minutes or until silver knife inserted 1/2 inch into custard comes out clean. Serve the pudding warm or chilled.