This is a wonderfully warm and tasty dessert.

INGREDIENTS

For bread pudding:

3 slices day old bread (cubed)
3/4 c raisins
2 c milk
1/2 c sugar
2 tbsp butter or margarine
1/4 tsp salad
2 eggs
1 tsp vanilla

For lemon sauce:

3/4 c sugar
2 tbsp cornstarch
1 c water
3 tbsp lemon juice
2 tsp lemon zest
1 tbsp butter or margarine

INSTRUCTIONS

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.