Cinnamon Raisin Bread Pudding

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   Preheat oven to 350. Brush a 2 quart casserole or 6 ramekins with melted butter. Combine raisins and orange juice in a bowl and allow to soak for 15 minutes. Place bread cubes in large bowl. Add melted butter. Toss to coat. Spread buttered bread cubes on a cookie sheet and bake in preheated oven until golden brown. Allow to cool. Evenly distribute cooled bread cubes in the 2 quart casserole or ramekins. Top bread cubes with soaked raisins so they are evenly distributed. In a medium bowl, whisk milk, eggs, sugar, salt, and vanilla, stirring until sugar is completely dissolved and mixture is smooth. Pour mixture over bread cubes and refrigerate at least 15 minutes. Place in oven ( if using ramekins place on cookie sheet first) and bake until center is set. Approximately 45 minutes for casserole and 30 minutes for ramekins. Remove from oven and cool 15 minutes before serving.

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