Desserts
| Amount | Measure | Ingredient |
|---|---|---|
| 3 slices | day-old bread -- cubed | |
| 3/4 cup | raisins | |
| 2 cups | milk | |
| 1/2 cup | sugar | |
| 2 tbsp | butter or margarine | |
| 1/4 tsp | salt | |
| 2 | eggs | |
| 1 tsp | vanilla extract | |
| LEMON | SAUCE | |
| 3/4 cup | sugar | |
| 2 tbsp | cornstarch | |
| 1 cup | water | |
| 3 tbsp | lemon juice | |
| 2 tsp | lemon peel -- grated | |
| 1 tbsp | butter or margarine |
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. Removefrom the heat. Whisk eggs and vanilla in a small bowl; gradually stir in a smallamount of the hot mixture. Return all to the pan and mix well. Pour over breadand raisins. Set the dish in a larger baking pan; add 1 inch of hot water. Bake,uncovered, at 350° for 50-60 min. or until a knife inserted near the center comesout clean. For sauce, combine the sugar and cornstarch in a saucepan. Stir inwater 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 butteruntil butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.