3 c. milk
2 eggs
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
3 c. lightly packed stale white bread cubes
1 c. seedless raisins
1 tbsp. fresh grated lemon peel

In medium saucepan over medium heat, heat milk until tiny bubbles form around the edge. Meanwhile, in 1 1/2 quart casserole, with wire whisk or fork, beat eggs, sugar, salt and nutmeg until well combined. Gradually beat hot milk into egg mixture. Stir in bread cubes, raisins and grated peel.

Place casserole in shallow baking pan; pour hot water 1 inch deep around dish. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Serve pudding warm with Lemon Sauce.

If you use one of the "soft" brands of white bread, allow 30 minutes longer for cooking. To dry fresh bread, place in oven at 200 degrees for 1 hour.

LEMON SAUCE:

1/3 c. sugar
1 tbsp. cornstarch
1 c. water
2 tbsp. butter
1/2 tsp. fresh grated lemon peel
2 tbsp. fresh squeezed lemon juice

In small saucepan, thoroughly combine sugar and cornstarch. Add water, stirring until smooth. Bring to boil over medium heat, stirring constantly. Cook 1-2 minutes. Stir in butter, lemon peel and juice. Serve warm over bread pudding. Makes 1 1/2 cups.