Raisin and Marsala bread and butter pudding recipe

Use 50g softened butter to butter about 250g sliced sweet bread then layer it, buttered-side up, in an oven-proof dish, sprinkling on finely grated zest of ½ lemon, the soaked raisins and the Marsala as you go (if all the Marsala has been soaked up by the raisins just sprinkle a little more on the bread as you layer it).