1Lemon Bread Pudding:
Preheat oven to 350 degrees.
Toss bread and raisins in an un-greased 1 1/2 quart baking dish.
2In a saucepan combine milk, sugar, butter and salt. Cook and stir until butter melts. Remove saucepan from heat, and set aside.
3Whisk eggs and and vanilla in a small bowl. Gradually stir in a small amount of the hot mixture (saucepan contents). Return the contents of the bowl to the saucepan, and mix well.
4Pour contents of saucepan over the bread and raisins. Set the baking dish in in a larger baking pan: add one inch of hot water to larger baking pan. Bake uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean
5LEMON SAUCE DIRECTIONS:
Combine all the sugar and cornstarch in a saucepan. Stir in the water until smooth: bring to a boil over medium heat: stir in lemon juice, peel and the butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.