Bread Pudding For 40

• 16 large eggs, lightly beaten
• 12 cups whole milk
• 1 cup butter, melted
• 3 cups sugar
• 4 teaspoons salt
• 4 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 4 loaves (1 pound each) day-old white bread, cubed
• 4 cups raisins
• 3 cups sugar
• 6 tablespoons cornstarch
• Dash salt
• 2 cups cold water
• 1-1/2 cups lemon juice
• 6 tablespoons butter, cubed
• 3 tablespoons grated lemon zest

1. In several large bowls, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in bread cubes and raisins.
2. Transfer to four well-greased 13x9-in. baking dishes. Bake, uncovered, at 350u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean.
3. Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from the heat. Stir in butter and lemon zest until blended. Serve warm with bread pudding.

eggs, milk, butter, sugar, salt, vanilla, ground cinnamon, loaves, raisins, sugar, cornstarch, salt, cold water, lemon juice, butter, lemon zest

Taken from www.tasteofhome.com/recipes/bread-pudding-for-40/ (may not work)