• 7-8 slices of bread
• 1 cup of raisins
• 3/4 cup of lightly packed brown sugar
• low-fat milk, enough to cover
• 2 teaspoons of butter
• 1 teaspoon of vanilla
• 2 eggs

Preheat oven to 400 F.

Tear bread into small, bite-sized pieces and put them into a large pot. Add the raisins and brown sugar. Cover with milk and stir.

Bring to a boil, lower heat, and cook for 1 or 2 minutes, stirring constantly.

Remove from heat and stir in the butter and vanilla. Let cool for about 10 minutes.

Beat the eggs lightly (only to mix, not to froth up) and pour into the bread mixture.

Pour the mixture into an oven-proof casserole and bake for about 35 minutes.

Let cool and set before eating.

Substitutions:
For variety, try replacing the raisins with dried cranberries, chopped dates, or chopped dried apricots.

Serving Suggestions:
Can be eaten cold from the refrigerator or warmed up in the microwave. It tastes great on its own but can be served with table cream or ice cream.