4 slices bread
2 tbsp. butter
1/3 c. brown sugar, packed
1/2 tsp. cinnamon
1/3 c. raisins
3 eggs, slightly beaten
1/3 c. granulated sugar
1 tsp. vanilla
Dash of salt
2 1/2 c. milk, scalded

Heat oven to 350 degrees. Butter 1 1/2 quart casserole. Toast bread slices lightly. Spread with butter. Sprinkle with brown sugar and then cinnamon. Put 2 toast slices together, making 2 sandwiches. Remove crusts; cut each sandwich into 4 rectangles. Arrange rectangles in single layer in casserole; sprinkle with raisins.

Blend eggs, granulated sugar, vanilla and salt. Gradually stir in milk. Pour over toast rectangles. Place casserole in pan of very hot water 1 inch deep. Bake 65 to 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove casserole from water. Serve pudding warm or cold. 6 to 8 servings.