Aunt Carolyn's Bread Pudding

• 5 slices day-old bread
• 2 T butter or margarine
• ½ cup moist raisins
• ¼ t salt
• ½ cup sugar
• 3 eggs, beaten
• 3 cups milk
• ¼ t cinnamon

Toast bread and spread with all the butter while hot. Arrange toast (cubed if desired) in a buttered baking pan (10 ½ x 6 ½ x 1 ¾). Sprinkle with raisins. Stir the salt and all but 2 T of the sugar into the eggs. Add milk and stir to mix well. Pour over the toast and allow to stand for 10 minutes. Press toast lightly down into milk occasionally so that toast soaks up most of the milk mixture. Mix cinnamon with remaining 2 T sugar and sprinkle over top. Place dish directly on oven rack. Bake at 350 for about 25 minutes until a pointed knife inserted into center comes out clean and top is an appetizing brown. Serve warm or cold. 5 to 6 servings.