Wilmot Estate Bread Soup

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 cups chicken stock
 * 2 peeled carrots coarsely chopped
 * 1 cinnamon stick
 * 1 sprig thyme
 * 1 sprig marjoram
 * ½ teaspoon freshly ground black pepper
 * ¼ cup dry white wine
 * ½ teaspoon salt
 * 3 cups cubed hard white bread
 * ⅓ cup butter
 * 2 tablespoons olive oil
 * 8 ounces sliced white onion
 * 3 garlic cloves
 * 1½ pounds peeled tomatoes thickly sliced
 * 3 hard boiled eggs sliced
 * 3 teaspoons chopped capers
 * 3 tablespoons chopped green olives
 * ¼ cup raisins
 * ¼ teaspoon ground cinnamon
 * ½ cup crumbled feta cheese

Directions

 * 1) Place chicken stock, carrots, cinnamon stick, thyme, marjoram, pepper and wine in a saucepan then bring to a boil.
 * 2) Cover and cook over medium heat for 10 minutes.
 * 3) Add salt.
 * 4) Discard cinnamon stick, thyme and marjoram then set the stock aside.
 * 5) Preheat oven to 400°F.
 * 6) Place bread cubes in a baking pan and bake for 15 minutes.
 * 7) Heat butter in a skillet.
 * 8) Add half the bread cubes and fry for a few minutes then transfer to a plate covered with absorbent paper.
 * 9) Repeat this procedure with remaining bread cubes then set aside.
 * 10) Heat oil in a skillet then add the onion and garlic and sauté for 3 minutes.
 * 11) Add the tomatoes and cook over medium heat stirring constantly for 10 minutes then set aside.
 * 12) Fifteen minutes before serving preheat oven to 425°F.
 * 13) Bring the chicken stock to a simmer.
 * 14) Divide the bread cubes and stewed tomatoes among 6 ovenproof bowls and garnish with 2 slices of egg then add the hot chicken stock.
 * 15) Sprinkle with capers, olives, raisins and a pinch of ground cinnamon.
 * 16) Bake until the soup starts to boil.
 * 17) Serve hot sprinkled with feta.