Lemon Bread Pudding With Lemon Sauce - cooking recipe

Ingredients

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

Preparation

Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from 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 and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
For sauce, combine the sugar and cornstarch in 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, zest and butter until butter melts.
Serve over warm or cold pudding.
Refrigerate leftovers.