12 slices challah or other egg bread
2 c. milk
6 eggs, lightly beaten
1 tsp. salt
4 tbsp. butter, melted and cooled but still liquid
1/3 c. granulated sugar
1/2 c. golden raisins
Extra granulated sugar for topping
Confectioners' sugar for sprinkling
Ground cinnamon for sprinkling

Butter a 1 1/2 quart souffle dish. Cut the crusts from the bread and cut each piece, on the diagonal, into fourths. Whisk together the milk, eggs, salt and butter. Place 1/3 of the bread slices in the dish. Sprinkle them with granulated sugar, add 1/3 of the milk mixture, then 1/3 of the raisins.

Continue layering until everything is used--keep all the raisins under the top layer of bread. Sprinkle the top of the pudding with additional granulated sugar and cover the dish with plastic wrap. Refrigerate it for several hours or as long as overnight. Set the oven at 400 degrees. Bake the souffle for 55 to 60 minutes or until it is set and golden brown.

With a knife or large metal spoon, cut slices of the souffle and set them on a plate. Sprinkle them with cinnamon and confectioners' sugar and serve at once. Serves 4.