Bread Pudding

Modified from Aunt Carol

10 slices of white bread [this really gave me trouble as I used just regular sliced white bread and I don't think this recipe did...I was short on bread even after doubling their requirement, so this is what I'm using next time.]

Butter/margarine (enough to put on bread)

1/4 cup raisins

1/2 tsp cinnamon

1 1/2 cups milk

1/3 cup sugar

2 eggs

1/2 tsp vanilla

Preheat oven to 350. Lightly butter 8 by 8 baking dish. Trim crusts from bread and spread liberally with butter. Then cut each slice into quarters. Arrange in baking dish, butter side up (you'll have to stack....the issue is I think the original recipe used really thick slices of some specialty bread rather than sliced white bread).

Sprinkle with raisins and cinnamon.

In saucepan, heat milk just until bubbles form on edges. Remove from heat and add sugar and stir to dissolve.

Beat eggs in a large bowl. Gradually stir hot milk mixture in (take your time and temper here or you will cook the eggs). Stir in vanilla and pour over bread.

Set dish in pan of hot water (this will help it cook evenly) and bake 40-50 minutes or until knife in the center comes out clean.

Remove from water, and cool for at least 10 minutes before serving. Serve warm or cold with cream or whipping cream.