Categories: Breads, German 
      Yield: 4 servings 
  
      6    Sliced rolls or an                125 g  Raisins and sultanas (4 1/2 
           -equivalent amount of sliced             -oz) 
           White [French] bread              1/4 l  Milk (1 cup plus 1 Tbsp) 
      4 tb Sugar                               1 ds Salt 
      3    To 4 eggs                          75 g  Butter (1/3 cup) 
      1 ts (heaped) cinnamon               
  
  Mix the milk, eggs, cinnamon and sugar and beat until smooth.  Cut the 
  rolls into quarter inch thick slices, dip into the milk mixture, and then 
  arrange in layers in a buttered baking dish. Scatter raisins and sultanas 
  in between the layers. 
   
  Dribble leftover liquid (if any) on top of the sliced rolls, and then dot 
  the top with small dabs of butter. 
   
  In order to keep the surface from drying out, cover the top of the dish 
  with aluminum foil. Bake at 350 degrees F for about 30 minutes. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92