3 lg. eggs
1 1/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground cinnamon
4 tbsp. butter, melted
2 c. milk
1/2 c. raisins
1/2 c. chopped pecans
5 c. very stale bread with crusts on, toasted
Lemon Sauce (recipe follows)

In a large bowl, beat the eggs on high speed until extremely frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans. Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked.

Let sit until you see only a narrow bead of liquid around the pans edges, about 45 minutes, patting the bread down occasionally. Place in a preheated 350 degree oven. Lower the heat to 300 degrees and bake 40 minutes. Increase oven to 425 degrees and bake until pudding is well browned, about 15 to 20 minutes more. Serve on top of warm Lemon Sauce.

LEMON SAUCE:

1 lemon, halved
1/2 c. water
1/4 c. sugar
2 tsp. cornstarch dissolved in 1/4 c. water
1 tsp. vanilla

Squeeze 2 tablespoons juice from the lemon halves and place juice in a saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain. Serve warm.