||Heat the olive oil in a large non-stick pan and fry the finely chopped onions until soft and translucent.
||Add the mince and cook until browned. Add all the spices and raisins cook for a further 5 minutes and remove from the heat.
||Soak the bread in the milk, drain well, reserving the milk for later and mash the bread.
||Add the soggy bread mixture to the mince and mix well.
||Spoon the mince into a large oven-proof dish and bake at 180 °C for 30 minutes.
||Whisk together the reserved milk, eggs and season with salt and pepper.
||Remove the mince form the oven, pour over the egg mixture and bake for a further 20 minutes or until the egg mixture has set. Serve.