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INGREDIENTS:

12 slices of bread
1/4 lb. mild Cheddar cheese, grated
1 1/2 c. raisins
1 c. brown sugar (add more if desired)
2 c. water
2 sticks cinnamon

DIRECTIONS:

Butter bread and toast on both sides. Dissolve sugar in water. Add cinnamon and boil for a few minutes. Soak raisins in hot tea. Using a square baking pan, place 4 slices of toast in bottom, sprinkle raisins and cheese and pour some of the cinnamon sugar tea over them. Repeat until all 12 slices of bread are used. Pour remaining tea on top and bake at 400 degrees for about 20 minutes.

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INGREDIENTS:

6 eggs, slightly beaten
10 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
4 c. homogenized milk or half and half
4 c. broken or cubed leftover bread
2 tbsp. raisins

DIRECTIONS:

Mix eggs, sugar, vanilla and salt. Add milk and set aside. In 9 x 13 inch pan put bread and add soft raisins and pour egg mixture over bread and raisins. Sprinkle with cinnamon. Place 9 x 13 inch pan in a jelly roll pan.

Put 1/2 to 3/4 inches of water in the jelly roll pan. Bake at 325 degrees in a preheated oven 45 to 55 minutes or until knife inserted in center comes out clean. Cool and serve. Serve warm or cold. May be served with a sauce or with milk, cream or plain.

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INGREDIENTS AND DIRECTIONS:

4 eggs, beaten
2 c. sugar
4 c. milk
1 1/2 tsp. cinnamon
Bread (about 14 slices, pulled apart in about 6 pieces)

Mix first 4 ingredients. Pour over bread in 13×9 inch casserole dish, dot with butter. Bake 1 hour at 350 degrees. Cool. Drizzle icing over top.

ICING:

2 c. powdered sugar
1/2 stick butter
1 tsp. vanilla
Milk to thin