Preheat the oven at 160 C

In a medium sauce pan, stir in sugar, vanilla extract, milk, and whipping cream. Over medium heat, bring to a boil, set aside.

In a mixing bowl, crack in the egg and beat until white. Slowly add milk mixture into egg mixture while whisking.

Spread butter on the bread slices and cut them into small square size.

Arrange the small pieces of breads into a baking dish. Put some raisins in between the breads.

Dust some ground cinnamon. Pour in custard mixture. Let the breads soft for 5 minutes.

Place baking pan in a large tin plate and fill the tin half-full with boiling water.

Put the pan in the oven and bake for 40 to 45 minutes, or until the custard is set. And let cool for 10 minutes. Ready to serve.

To serve, you can sprinkle with light brown sugar or confectioner’s sugar or with caramel sauce.