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

SAUCE:

1/2 c. butter
1 c. sugar
3 egg yolks, beaten light
3 egg whites, well beaten
Lemon extract to taste

Beat butter and sugar to a cream. Add yolks, then whites and lemon extract. Cook in double boiler, stir until thickens. Serve hot.

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 toasty rectangles. Place casserole in pan of very hot water (1 inch deep). Bake 60 to 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove casserole from water. Serve warm or cool with sauce.