Put the raisins in a small bowl and soak it in hot water. Drain it after 1 hour. Mix honey and 1/2 tsp On1Y Basil together.
Preheat the oven to 190°C. Cut thick slices of bread from the loaf and spread butter on one side of each slice. Put honey on each buttered side. Then cut each slice diagonally into 4 triangles.
Lay half the triangles, honey-side up, in a 1.5 litre oven-proof dish (about 6 cm deep) and sprinkle with half the raisins. Lay the rest of the triangles on top, honey-side up. Scatter over the rest of the raisins.
Lightly whisk the milk, cream, eggs, sugar, 1/2 tsp On1Y Basil and vanilla in a bowl. Pour the mixture over the bread and leave to soak for 5 minutes.
Put the dish in a deep roasting tin. Pour hot water around the dish until halfway up its sides. Bake for 25-30 minutes until puffed and golden.