Bread Pudding With Lemon Sauce

Contributed by World Recipes Y-Group

Ingredients

 * 3 large eggs
 * 1¼ cups sugar
 * 1½ tsp vanilla extract
 * 1¼ tsp ground nutmeg
 * 1¼ tsp ground cinnamon
 * ¼ cup unsalted butter, melted
 * 2 cups milk
 * ½ cup raisins
 * ½ cup coarsely chopped dry roasted pecans
 * 5 cups very stale French or Italian bread cubes with crust on (may substitute sourdough bread)

Lemon sauce

 * 1 lemon, halved
 * ½ cup water
 * ¼ cup sugar
 * 2 tsp cornstarch dissolved in ¼ cup water
 * 1 tsp vanilla extract

Directions

 * 1) In large bowl with electric mixer, beat eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk about 6 minutes).
 * 2) Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
 * 3) Beat in milk, then stir in raisins and pecans.
 * 4) Place bread cubes in a greased loaf pan.
 * 5) Pour egg mixture over them and toss until bread is soaked.
 * 6) Let sit until you see only a narrow bead of liquid around pan's edges, about 45 minutes, patting bread down into liquid occasionally.
 * 7) Place in preheated 350 °F oven.
 * 8) Immediately lower heat to 300 °F and bake 40minutes and puffy, about 15 – 20 minutes more.
 * 9) To serve, put a slice of bread pudding on a dessert plate and pour lemon sauce on top.

Lemon sauce

 * 1) Squeeze 2 tablespoons juice from lemon halves and place juice in 1-quart saucepan; add lemon halves, water, sugar and bring to boil.
 * 2) Stir in dissolved cornstarch and vanilla.
 * 3) Cook 1 minute over high heat,stirring constantly.
 * 4) Strain, squeezing sauce from lemon rinds.
 * 5) Makes about ¾ cup.
 * 6) Serve warm over bread pudding slice.
 * 7) Enjoy.