INGREDIENTS:

3 lg. eggs
1 1/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 tsp. cinnamon and nutmeg
1/4 c. butter, melted
2 c. milk
1/2 c. raisins
1/2 c. coarsely chopped nuts
5 c. very stale French or Italian bread cubes

DIRECTIONS:

Beat eggs on high speed until extremely frothy, about 3 minutes. Add sugar, nutmeg, cinnamon, vanilla, and butter. Beat on high until well blended. Beat in milk; add raisins and pecans.

Place bread cubes in bottom of greased casserole dish. Pour egg mix over bread and mix until bread is soaked. Let sit about 45 minutes. Place casserole in 350 degree oven.

Immediately lower heat to 300 degrees and bake 30 minutes or until pudding is brown and puffy. To serve, put 1 1/2 tablespoons lemon sauce over each serving. Serves 8.

LEMON SAUCE:

Mix juice of 1 lemon with 1/2 cup water, 1/4 cup sugar, and grated lemon rind. Bring to a boil; stir in 2 teaspoons cornstarch dissolved in 1/2 cup water and 1 teaspoon vanilla.

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