3 lg. eggs
1 1/4 c. sugar
1 1/2 tsp. vanilla extract
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground cinnamon
1/4 c. unsalted butter, melted
2 c. milk
1/2 c. raisins
1/2 c. coarsely chopped dry roasted pecans
5 c. very stale French or Italian bread cubes with crust on (may substitute sourdough bread)
Lemon sauce (recipe follows)

In large bowl with electric mixer, beat eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk about 6 minutes). Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in milk, then stir in raisins and pecans.

Place bread cubes in a greased loaf pan. Pour egg mixture over them and toss until bread is soaked. Let sit until you see only a narrow bead of liquid around pan's edges, about 45 minutes, patting bread down into liquid occasionally. Place in preheated 350 degrees oven.

Immediately lower heat to 300 degrees and bake 40 minutes and puffy, about 15-20 minutes more. To serve, put a slice of bread pudding on a dessert plate and pour lemon sauce on top.

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 extract

Squeeze 2 tablespoons juice from lemon halves and place juice in 1-quart saucepan; add lemon halves, water, sugar and bring to boil. Stir in dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing sauce from lemon rinds. Makes about 3/4 cup. Serve warm over bread pudding slice.