3 slices day-old Bread, cubed
3/4 c. Raisins
2 c. Milk
1/2 c. Sugar
2 tbsp. butter
1/4 tsp. Salt
2 Eggs
1 tsp. Vanilla Extract

Lemon Sauce:

3/4 c. Sugar
2 tbsp. Cornstarch
1 c. Water
3 tbsp. Lemon Juice
2 tsp. grated Lemon Peel
1 tbsp. butter

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 the 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.

Bake, uncovered, at 350 for 50 - 60 minutes or until a knife inserted near the center comes out clean.

For SAUCE, combine the Sugar and Cornstarch in a saucepan. Stir in Water until smooth; bring to a boil over medium heat. Boil for 1 - 2 minutes, stirring constantly. Remove from heat; stir in Lemon Juice, Peel and Butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.

Yield 6 servings.