1. Butter the bread slices and cut them diagonally in half.
2. Layer them in a baking dish, scattering the raisins in between.
3. Whisk the eggs with the sugar.
4. Add the milk and cream, then flavour with cinnamon.
5. Pour over the bread and leave to soak for 20 minutes.
6. Bake at 170°C for 35-40 minutes until golden on top and creamy inside.
Tip: Slightly stale, day-old bread works best – it soaks up the custard properly.
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