Arrange the bread squares in an oven proof dish so that they're not absolutely flat. Layer one over the other in rows.

Sprinkle the rasins over the top so that they're evenly spread.

In a bowl whisk the eggs and sugar together. Slowly add the milk and cream to make a runny custard. Stir in the cinnamon.

Pour the custard over the bread. There should be enough so that the bread is almost covered.

Cover and chill for a good 30 mins to 1 hour.

Heat the oven to 180C and bake for about 30 mins.

Dust with icing sugar before serving.

* You can cut the bread into any shape you want. Also - I use French bread when the wife buys a couple of sticks for a do, but only uses half of one of them. Which happens more than you'd think.