8 slices firm white bread
2 tbsp. room temperature butter
1/4 c. raisins
2 eggs
1/2 c. sugar
1 c. milk
1 c. heavy cream
1/4 tsp. vanilla extract
1/4 tsp. cinnamon

Butter a 1 1/2 quart baking dish. Butter each slice of bread using 2 tablespoons butter in all. Stack 4 slices of bread and cut into 3 stacks of rectangles. Repeat with remaining bread. Line prepared dish with half the bread. Sprinkle with half the raisins. Arrange remaining bread on top. Beat eggs and sugar until light and lemon colored. Gradually beat in milk, cream, vanilla, and the 1/4 teaspoon cinnamon until sugar dissolves.

Slowly pour this custard over bread. Gently press bread into custard. Sprinkle top with remaining raisins and a pinch of cinnamon. Let stand 20 minutes. Heat oven to 325 degrees. Put baking dish in a roasting pan. Fill pan halfway with water to make a water bath. Bake until custard set, about 1 hour. Cool about 15 minutes before serving.