3 slices day old bread - cubed
3/4 c. raisins
2 c. milk
1/2 c. sugar
2 tbsp. butter/marg
1/4 tsp. salt
2 eggs
1 tsp. vanilla

Lemon Sauce:

3/4 c. sugar
2 tbsp. cornstarch
1 c. water
3 tbsp. lemon juice
2 tsp. lemon peel
1 tbsp. butter/marg

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 hot mixture. Return all to 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°F for 50-60 minutes or until a knife inserted in 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 the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.

Yield 6 servings.