1/2 cup raisins soaked for 1 hour in boiling water. (then drain)

4 cups one-day old French bread, torn into 1-inch sized chunks
1 stick butter
Fry bread in the butter until starting to toast lightly. place in a
buttered, 9x13 glass baking pan. 

In a large sauce pan scald:
3 cups milk
Pour half immediately over bread in pan, stirring well.

Mix an additional 1/2 cup of milk with:
6 slightly beaten eggs
1/2 cup brown sugar
1/2 cup white sugar
1 t vanilla (I add more)
1/2 t cinnamon
1/8 t lemon peel
1/2 t salt
drained raisins

Slowly add the remaining scalded milk, to the egg mixture, a little bit at a
time to avoid cooking the eggs prematurely. pour rest of the combined mixture
over the bread in the baking pan, stirring carefully til mixed well.

Place in a pan of hot water and place in a pre-heated 350 degree F oven for 1
hour or until knife tests clean.

Caremel Brandy Sauce:

1/4 cup butter
Yolks 2 eggs
1 cup brown sugar
Whites 2 eggs
2 tablespoon brandy
1/2 cup milk or cream

Cream the butter, add sugar gradually, then brandy very slowly, well beaten
yolks, and milk or cream. Cook over hot water until it thickens as a custard,
pour on to beaten whites.

Spoon over cooked bread pudding.