1 loaf French bread
2 qt. low-fat milk
4 eggs
2 c. sugar
2 tbsp. vanilla extract
1/4 lb. butter, melted
1 1/2 c. dark raisins

Soak bread in milk, crush with hand until well mixed and crumbled. Beat eggs in separate bowl; gradually add sugar, vanilla and raisins, stir well. Pour butter into bottom of shallow 3 quart baking pan. Add egg mixture to bread-milk combination and blend together until bread is completely soaked. Pour into baking pan allowing butter to rise to the top. Bake at 325 degrees for 1 hour or until pudding is firm and slightly golden.