1 stick butter
10 slices white bread
1 1/2 qt. coffee or light cream, divided
10 eggs
2 c. sugar
Pinch of salt
1 tsp. vanilla
Nutmeg & cinnamon to taste

Melt butter in 9"x13"x2" pan. Set aside.

In large bowl break up bread. Pour 1 quart of cream over it and set aside.

Break eggs into mixing bowl; add sugar. Beat until creamy. Add salt and vanilla, continue to beat while adding remaining half quart of coffee cream.

Pour into bowl with bread and cream mixture. Stir lightly with large spoon. Pour into pan with melted butter. Sprinkle nutmeg and cinnamon on top. Place in larger pan with 1/4" deep water. Bake in 350 degree oven 1 hour or until knife inserted in center comes out clean. Serve with Lemon Sauce and whipped cream. (Raisins may be added, if desired.)

LEMON SAUCE:

2 tbsp. cornstarch
1 c. sugar
1/2 tsp. salt
2 c. water
4 tbsp. lemon juice
2 egg yolks, beaten
2 tbsp. melted butter

Mix cornstarch, sugar and salt. Add water and cook over medium heat until clear and thickened, stirring constantly. Add juice and cook one minute. Pour over beaten egg yolks and stir in melted butter. Makes 2 1/2 cups.