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| 1/2 Tasse | raisins |
| 1/2 Tasse | Brandy |
| 1/4 Tasse | butter or margarine |
| 8 | Slices day-old bread, |
| | (lightly toasted) |
| 1 Tasse | brown sugar firmly packed |
| 2 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | allspice gound |
| 3 | eggs |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | vanilla extract |
| 3 Tasse | Milk, scanded and cooked |
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Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on each bread slice. Cut bread into 1-inch cubes; set aside.
Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this mixture. Toss bread cubes with remaining sugar mixture. Place half of bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain raisins; place half of raisins over bread cube mixture. Repeat layers.
Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium speed of electric mixer 1 minute; gradually stir in milk. Pour over mixture in casserole dish; let stand 5 minutes. Sprinkle with reserve sugar mixture.
Bake at 325 degrees for 45 to 50 minutes. Serve warm.
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