Everyone will love the taste.
Raisins can be substituted for the currants, if preferred. Serve with cream.

13 1/2oz. evaporated skim milk
1/4 cup milk
5 raisin bread slices, cut bite size
2 tbsp. butter or hard margarine
2 large eggs, beaten
2/3 cup brown sugar, packed
1/2 tsp. salt
1 tsp. vanilla
1/2 cup currants
1/4 tsp. ground cinnamon
Serves 6
Heat both milks in heavy saucepan until stemaing.
Remove from heat.
Ad bread and butter.
Beat eggs in small bowl.
Add brown sugar, salt and vanilla.
Stir in currants and cinnamon.
Pour into milk mixture.
Stir well.
Turn into greased 1 quart casserole.
Bake, uncovered, in 350F oven for 40 to 45 minutes until set.