Butter a 1 ½-quart baking dish. Butter each slice of bread using 2 tablespoons butter in all. Stack four slices of bread and cut into 3 stacks or rectangles. Repeat with remaining bread. Line prepared dish with half the bread. Sprinkle with half the raisins. Arrange the remaining bread on top. Beat eggs and sugar until light and lemon colored. Gradually beat in milk, cream, vanilla and the 1/4 teaspoon cinnamon until sugar dissolves. Slowly pour this custard over bread. Gently press bread into custard. Sprinkle top with remaining raisins and a pinch of cinnamon. Let stand 20 minutes.
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