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Line chosen tin with soft butter and flour.
Remove the crusts from the bread, slice into 1cm thick slices.
Butter the slices of bread, dip in luke warm anglaise and line in tin, add a layer of raisins.
Repeat twice more, so 3 layers of bread to 2 layers of raisins.
Add another few spoons of anglaise over to top for good measure.
Fill a tray with hot water and sit the tin inside, this is called a bain marie.
Cover with tin foil, bake this at 160c for 30/45 minutes.
Once cooked, top with a layer of parchment and press with a heavy object until cool.
Set in fridge overnight if needed.