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 large baking pan; add 1
inch of water to outer pan. Bake, uncovered at 350 F. for 50-60 minutes or
until a knife inserted near the center comes out clean.
For Sauce; combine the sugar and cornstarch in a saucepan. Stir in water
until smooth; bring to a boil over Medium heat. Boil for 1-2 minutes,
stirring constantly. Remove from heat; stir in lemon juice, peel and butter
until butter melts. Serve over warm or cold pudding. Refrigerate any
leftovers. |
