Instructions: * Note: Use an orange flavored liqueur such as Cointreau or substitute cognac or rum.

Heat the oven to 350 degrees. Cut the bread into slices, and cut the slices into quarters; separate the quarters into two equal size groups, remove the crusts from one group of quarters. Plump the raisins in a bowl with the liqueur and 2 tablespoons of hot water.

In a medium-size bowl, whisk together the eggs and egg yolks; then slowly add the sugar and the zests. In a medium-size saucepan, combine the heavy cream, vanilla bean, and milk; bring the mixture to a boil over medium heat.

Slowly pour hot cream mixture into the bowl with the egg mixture, whisking constantly to prevent eggs from cooking. Remove vanilla bean from the bowl. Extract the seeds from the bean by slicing it lengthwise and scraping out the inside of the pod with the blade of a knife. Add seeds to cream and egg mixture, and discard the pod.

Arrange the bread pieces in a buttered 9- by 14-inch oval baking dish with at least 1 1/2-inch high sides; for presentation, place the pieces with crusts on the bottom of the pan and those with crusts removed on the top. Sprinkle the plumped raisins between the layers of bread.

With a small measuring cup, pour the cream and egg mixture over the bread, being sure to soak every piece. Sprinkle the top with cinnamon sugar, and bake for 30 to 35 minutes, or until the custard sets and the bread pudding becomes a rich golden color. Allow the bread pudding to cool for 30 minutes, and serve with a topping of heavy cream.

This recipe yields 6 to 8 servings.

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