BREAD PUDDING RECIPE from the February 2005 Newsletter

3 slices day-old bread, cubed

¾ cup raisins

2 cups milk

1/2 cup sugar

2 tablespoons butter or margarine

1/4 teaspoons salt

2 eggs

1 tsp. vanilla

LEMON SAUCE

3/4 cups sugar

2 tablespoons Cornstarch

1 cup water

3 tablespoons lemon juice

2 teaspoons grated lemon peel

1 tablespoons butter or margarine

Toss bread and raisins in an ungreased 1-1/2 qt. baking dish. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the 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. Bake, uncovered, at 350 degrees 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 the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.