Grandmother’S Bread Pudding With Lemon Sauce

• 5 large eggs
• 3 cups 2% milk
• 1-1/4 cups sugar
• 1 cup half-and-half cream
• 1/4 cup butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon ground nutmeg
• 4 cups cubed day-old white bread
• 4 cups cubed day-old wheat bread
• 1/3 cup raisins
• 1-1/2 cups sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2-1/4 cups cold water
• 3 egg yolks, beaten
• 1/3 cup lemon juice
• 2 tablespoons butter

1. In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350u0b0 for 45-55 minutes or until a knife inserted in the center comes out clean.
2. For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

eggs, milk, sugar, cream, butter, vanilla, almond, ground nutmeg, white bread, bread, raisins, sugar, cornstarch, salt, cold water, egg yolks, lemon juice, butter

Taken from www.tasteofhome.com/recipes/grandmother-s-bread-pudding-with-lemon-sauce/ (may not work)