Orange/cinnamon Bread Pudding

for six servings. Butter bread liberally. Lay bread slices, butter side up, into bottom of tin. Cut pieces to fit to create a complete layer. Sprinkle with half a cup of sugar and half the raisins and cinnamon. Add a second layer of bread, placing pieces so that any gaps in the bottom layer are covered by slices in the second. Add the grated orange, the remainder of the raisins and another half-cup of sugar. Top with a third layer of bread and then the remaining sugar and cinnamon. Beat the eggs; beat them into the milk (thoroughly - otherwise you end up with eggy lumps in the final product). Pour mixture into tin - preferably, pour down the side of the tin to avoid washing off the top layer of sugar and cinnamon. It should come not quite over the bread - about half-way up the third layer is right. Leave to sit for an hour (not essential, but best). Bake in preheated 400 degree oven for 35 minutes. It should rise like a souffle; this will drop as soon as you take it from the oven, but don't worry! Serve hot with thick cream (not whipped, just heavy cream).