The day before, cut bread into cubes and leave out all day. Cover or store in a plastic storage bag overnight until ready to bake the bread pudding.

Preheat oven to 350°F

Add the raisins to a small bowl and cover with hot water from the tap to allow to plump for 20 minutes.

Place the cubed bread pieces in a 4 quart casserole dish.

Drizzle the melted butter over the bread pieces, then lightly toss the bread with the butter.

Next, make the custard sauce by adding the sugar and cinnamon to a mixing bowl and whisk to combine.

Next, add the eggs, milk and vanilla extract to the sugar mixture and whisk until everything is combined.

Next, drain the raisins and sprinkle over the bread then pour the custard sauce mixture evenly over the bread.Lightly toss the bread with the custard sauce then place into the oven and bake 30-40 minutes.

Serve bread pudding hot or cold. Store leftovers in the refrigerator.