Lemon Bread Pudding

3	slices	day-old Bread, cubed
3/4	cup	Raisins
2	cups	Milk
1/2	cup	Sugar
2	Tbs.	Butter or margarine
1/4	tsp.	Salt
2		Eggs
1	tsp.	Vanilla extract

Toss bread and raisins in an ungreased 1-1/2-qt. baking dish.

In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat.

Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins.

Set the dish in a larger baking pan; add 1 inch of hot water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.

LEMON SAUCE

3/4	cup	Sugar
2	Tbs.	Cornstarch
1	cup	Water
3	Tbs.	Lemon juice
2	tsp.	grated Lemon peel
1	Tbs.	Butter or margarine

Combine the sugar and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over medium heat. Boil for 1-2 minutes, stirring constantly. Remove from the heat; stir in lemon juice, peel and butter until butter melts.

Serve over warm or cold pudding. Refrigerate any leftovers.

Click for larger picture.

Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. -Mildred Sherrer; Bay City, Texas