4 eggs
1 1/2 c. sugar
1/2 tsp. vanilla
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
6 tbsp. butter, melted
Milk
3/4 c. raisins
3/4 c. roasted pecans
5 c. cubed bread
5 c. broken up leftover cake, muffins, croissants or other
Lemon sauce

Beat eggs in bowl until fluffy. Add sugar, vanilla, nutmeg, cinnamon and melted butter. Beat until well blended and sugar is dissolved. Beat in 2 cups milk, add raisins and pecans. Blend thoroughly.

Mix bread cubes and cake pieces and place in well buttered 13 x 9 inch pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand, gently patting bread down into liquid occasionally. Pour 3/4 to 1 cup milk oversoaked bread and cover with foil. Place pan in larger baking pan and add water to come halfway up its sides. Bake at 300 degrees for 1 1/2 hours or until set in center. Makes 12 (4 x 3) servings.

LEMON SAUCE:

1 1/4 c. water
3/4 c. sugar
1/2 lemon
2 tbsp. cornstarch
3/4 tsp. vanilla
Juice of 1 lg. lemon

Combine 1 cup water, sugar and lemon half in saucepan. Bring to a boil. Mix cornstarch with remainign 1/4 cup water and stir into sugar mixture with vanilla. Cook over medium heat, stirring constantly, until slightly thickened. Add lemon juice. Remove from heat and strain sauce into sauce boat. Serve warm. Makes 3/4 cups.