Grease a 2-pt. pudding-basin and decorate the base and sides by pressing on some halved raisins.
Cut the bread into 1/2-in dice.
Beat the eggs.
Heat the sugar and milk slightly and stir into the beaten egg.
Add vanilla essence to taste.
Add the bread and rest of the raisins and leave to soak for 1/2 hr
Pour into the basin, cover with greased paper and steam gently 1 1/4—1 1/2 hr until the pudding is firm in the centre.