Yield: 10 servings
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3/4 cup sugar
3 eggs
1/8 teaspoon salt
1 tablespoon vanilla
3 cups milk
1/4 cup (1/2 stick) margarine, melted
1/2 cup seedless raisins
10 slices firm white bread, crusts removed
1/3 cup strawberry preserves
fresh strawberries, sliced

Preheat oven to 325 degrees.

Brush bottom and sides of 11 3/4 X 7 1/2 X 1 3/4 inch baking dish with some of the melted margarine.

Reserve 1 teaspoon of the sugar.

Combine the remaining sugar with eggs, salt and vanilla in a large bowl.
Gradually beat in milk until well combined.

Reserve 1 tablespoon of the raisins.

Sprinkle the remaining raisins over the bottom of the baking dish.
Pour milk mixture over raisins.
Cut bread slices in half diagonally.
Brush both sides of of the bread triangles with margarine.
Arrange bread, slightly overlapping, on top of the milk mixture.
Sprinkle with the reserved raisins and reserved sugar.
Set the baking dish in a larger pan; place on oven shelf.

Pour boiling water into the larger pan to come halfway up the side of the baking dish.

Bake in the oven for 1 hour or until a knife blade inserted 1 inch from the edge comes out clean.

Let stand for 15 minutes before serving.

Force the preserves through a sieve with the back of a spoon.
Drizzle over the pudding.
Serve with sliced strawberries.

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