Preheat oven to 350°.
Tear up or cut stale bread into small pieces.
Use 1/2 of bread pieces to form two layers in the bottom of the skillet or baking pan. If using baking pan, lightly spray with cooking oil.
Sprinkle the cinnamon over the layers and evenly sprinkle raisins over the mixture.
Next add the rest of the bread cubes and then cover with cinnamon and raisins.
Combine eggs, sugar, and milk into bowl whisking until thoroughly mixed.
Pour the liquid mixture over the bread layers slowly to make sure it drains into the cracks. Rinse the bowl with a little water and pour over the bread.
Place top on skillet and cook at 300° for 20 minutes. Stirring after the first 5 minutes to prevent burning. After 20 minutes turn heat down to 250° for 10 minutes. Then turn it off and let simmer.
If baking the pudding in the oven, use 9 ¾ X 9 ¾ X 2 Corning ware dish (or similar pan) and bake in 350° oven. Stir after 5 minutes to avoid burning and to mix well. Bake until pudding is set and it passes the toothpick test. Approx. 30-35 minutes depending on your oven.
Optional: Top with roasted pecans, your own glaze/sauce, or ice cream, or whipped topping.