Instructions: In the top of an oiled double boiler, mix the brown sugar and raisins.

Remove crusts from bread, butter the slices on one side, and then cut them into 1/2 inch cubes; you should have about 2 cups. Place the cubes on top of the brown-sugar mixture.

In a medium bowl, beat the eggs lightly, then add the remaining ingredients-just blend, dont overmix. Pour the egg mixture over the bread cubes, but do not stir in. Cook, covered, over simmering water, for about 1 hour and 20- minutes. A knife inserted in the center should come out fairly clean. (Pudding will continue cooking after taken out of pan, so dont worry if it is still a bit shaky at the end of the cooking time.)

Immediately loosen the edges of the pudding with a rubber spatula and invert onto a 12 inch round platter with a lip. Arrange any stray raisins decoratively around the edge of the platter. Serve warm.

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