Preheat oven to 350. Toast bread slices lightly, spread with butter or margarine and sprinkle with brown sugar. Sprinkle with cinniman, over the brown sugar. Put 2 slices together making 2 sandwiches. Cut off crusts, Slice each sandwich into 4 rectangles and place in single layer in a buttered 1 1/2 qt casserole, or a buttered 8" square glass dish. Sprinkle with raisins. In med bowl, whisk eggs until foamy, Beat in sugar and vanilla. Gradually whisk in milk which has been warmed. Pour egg/milk mixture over the bread. Place casserole in a pan of very hot water. I sit the 8" square dish in a larger cake pan or glass dish and put enough hot water in the bottom dish to have the smaller pan sitting in about 1" of the hot water. Bake for 1 hr or until silver knife inserted in center comes out clean. Remove casserole from water. Serve pudding warm or cool with lemon sauce.

Tangy Lemon Sauce
1/2 cup sugar
1 Tblsp Corn Starch
1/4 tsp nutmeg
1/8 tsp salt
1 cup water
3 Tblsp Butter
1 Tblsp lemon juice
1 Tsp grated lemon rind.

In medium saucepan combine sugar, cornstarch, nutmeg, and salt. Stir in water, Cook over low heat, stirring constantly until boiling and thickened. Remove from heat and stir in butter, lemon juice, and rind. Makes 1 1/4 cups. Serve warm or chilled.