Bread Pudding (With Lemon Sauce)

Bread Pudding (With Lemon Sauce)
Serves 12

1 (1 lb.) loaf of cinnamon-raisin bread (mom used whatever was going stale here)
1 qt. milk (mom used 2%)
3 eggs, slightly beaten (Egg Beaters suggested in book)
1 c. sugar
2 Tbsp. vanilla extract
Pinch ground nutmeg
3 Tbsp. oleo, melted (mom used butter)
(mom always adds chocolate chips ... about 1 cup and adds last)

Break bread into small chunks. Put in large bowl. Add milk and let soak 10 minutes. Work mixture with hands until milk is absorbed. Combine eggs and next 4 ingredients. Stir into bread mixture; pour into a 13x9x92 inch baking dish. Bake at 350 for 50 minutes or until knife inserted in center comes out clean.

Lemon Sauce
2 Tbsp. constarch
1/2 c. sugar
Dash salt
1 c. water
2 Tbsp. oleo (mom used butter)
2 tsp grated lemon peel (optional)
1 Tbsp. lemon juice

In medium saucepan combine cornstarch, sugar and salt. Stir in water until well blended. Cook over medium heat, stirring constantly, until mixture boils and is slightly thickened and clear (about 7 minutes). Stir in lemon juice, oleo and lemon peel. Makes 1- 1/2 cups sauce. Use over bread pudding or gingerbread.

{From Treasured Recipes of the Boston Avenue Church, United Methodist, Tulsa, Oklahoma, 1999}