2 1/2 c. milk
1/3 c. sugar
3 slices bread (or cinnamon rolls)
3 eggs
few raisins
1/2 tsp. vanilla (opt.)

AMARETTO SAUCE:

8 tbsp. unsalted butter
1 c. confectioners' sugar
1 egg, well beaten
4 tbsp. Amaretto liqueur

LEMON SAUCE:

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

PUDDING: Beat eggs, add rest of ingredients. Pour over broken bread. Dot with butter and cinnamon and a little vanilla. Grease Pyrex dish and bake at 350 degrees for 45 minutes.

AMARETTO SAUCE: In top of double boiler over simmering water, stir butter and sugar until melted and dissolved and very hot. Remove from heat. Whisk egg into mixture, whisk until at room temperature. Add Amaretto. Pour over pudding.

LEMON SAUCE: Combine sugar, cornstarch, dash of salt in saucepan, stir in water and lemon peel and boil 1 minute. Remove from heat and stir in butter and lemon juice. Pour over pudding.