10 slices white bread
1/2 c. soft butter
1/2 c. seedless raisins
2 tsp. cinnamon
4 c. milk
2/3 c. sugar
4 eggs, well beaten
1 tsp. vanilla extract
(I use stale rolls or Italian bread in seeds)

1. Preheat oven to 350 degrees. Butter a 2 quart casserole or baking dish.

2. Trim crusts from bread; spread with butter. Using a sharp knife, cut each slice into 4 squares.

3. Arrange half of squares in bottom of prepared casserole. Sprinkle with raisins and 1 teaspoon of cinnamon.

4. Cover with rest of bread and cinnamon.

5. In medium saucepan, over medium heat, heat milk just until film forms over top. Remove from heat; add sugar, stirring until dissolved.

6. Gradually add hot milk mixture to beaten eggs, beating constantly. Stir in vanilla; pour over bread.

7. Set casserole in pan containing 1 inch hot water; bake 40-50 minutes, or until knife inserted in center comes out clean. Serve warm.