3 large eggs
1 1/4 cups sugar
1 1/2 tsp. vanilla
1 1/4 tsp. cinnamon and nutmeg
1/4 cup (1/2 stick) butter, melted
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped nuts
5 cups very stale French or Italian bread cubes

Beat eggs on high speed until extremely frothy, about 3 minutes. Add sugar, nutmeg, cinnamon, vanilla, and butter. Beat on high until well blended. Beat in milk; add raisins and pecans.

Place bread cubes in bottom of greased casserole dish. Pour egg mix over bread and mix until bread is soaked. Let sit about 45 minutes. Place casserole in 350°F oven.

Immediately lower heat to 300°F and bake 30 minutes or until pudding is brown and puffy.

To serve, put 1 1/2 tablespoons lemon sauce (see below) over each serving.

Serves 8.

LEMON SAUCE:

juice of 1 lemon
1/2 cup water
1/4 cup sugar
grated lemon rind
2 tsp. cornstarch dissolved in 1/2 cup water
1 tsp. vanilla

Mix lemon juice with 1/2 cup water, sugar and grated lemon rind. Bring to a boil; stir in cornstarch dissolved in 1/2 cup water and vanilla.