1/2 c Raisins
1/2 c Brandy
1/4 c Butter or margarine
8 Slices day-old bread,
(lightly toasted)
1 c Firmly packed brown sugar
2 ts Ground cinnamon
1/4 ts Ground allspice
3 Eggs
1/4 ts Salt
1 ts Vanilla extract
3 c Milk, scanded and cooked

Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter
on each bread slice. Cut bread into 1-inch cubes; set aside.

Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of
this mixture. Toss bread cubes with remaining sugar mixture. Place
half of bread cube mixture in a lightly greased 1-1/2 quart
casserole. Drain raisins; place half of raisins over bread cube
mixture. Repeat layers.

Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at
medium speed of electric mixer 1 minute; gradually stir in milk. Pour
over mixture in casserole dish; let stand 5 minutes. Sprinkle with
reserve sugar mixture.

Bake at 325 degrees for 45 to 50 minutes. Serve warm.
Yields
8 Servings