Lemon Bread Pudding With Lemon Sauce

• For Bread pudding
• 3 slices day old bread (cubed)
• 3/4 cup raisins
• 2 cups milk
• 1/2 cup sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• For Lemon Sauce
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon butter or 1 tablespoon margarine

1. Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
2. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
3. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
4. Return all to the pan and mix well.
5. Pour over bread and raisins.
6. Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
7. For sauce, combine the sugar and cornstarch in saucepan.
8. Stir in water until smooth; bring to a boil over medium heat.
9. Boil for 1-2 minutes, stirring constantly.
10. Remove from the heat; stir in lemon juice, zest and butter until butter melts.
11. Serve over warm or cold pudding.
12. Refrigerate leftovers.

bread pudding, bread, raisins, milk, sugar, butter, salt, eggs, vanilla, lemon sauce, sugar, cornstarch, water, lemon juice, lemon zest, butter

Taken from www.food.com/recipe/lemon-bread-pudding-with-lemon-sauce-133399 (may not work)