5 slices dry white bread
2 c. milk
1/3 c. butter
1/3 c. sugar
2 eggs, beaten well
1 tsp. vanilla
Pinch of salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 350 degrees. In a 1 1/2 quart casserole break bread into crumbs. Scald milk, sugar and butter together. Remove from heat, stir in beaten eggs, salt and spices. Stir, pour over bread crumbs. Set dish in shallow pan of water and bake 1 hour or until knife comes out clean.

LEMON SAUCE FOR BREAD PUDDING:

1 tbsp. cornstarch
1 c. boiling water
2 tbsp. butter
1/3 c. sugar
1 1/2 tbsp. lemon juice
1/2 tsp. nutmeg

Mix cornstarch and sugar together. Slowly add boiling water. Cook, stirring constantly until thick and clear. Remove from heat, blend in butter, lemon and nutmeg. Serve warm over bread pudding.