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Bread Pudding with Lemon Sauce

10 slices firm, day-old white bread
1 cup raisins
1 cup sugar
2 tsps. cinnamon
5 eggs
4 cups scalded milk

Grease large round bowl. Add the bread and raisins. Beat eggs
well. Add sugar, cinnamon and gradually add the scalded milk.
Place bowl in a pan of hot water in oven. Bake about 1 hour (pudding
should be 'set' like custard when finished). Serve with lemon
sauce:


Lemon Sauce

3/4 cup sugar
1 1/2 Tbsp. cornstarch
1/4 cup lemon juice
1 1/2 tsp. grated lemon rind
1 1/4 cup boiling water
2 egg yolks
1 1/2 Tbsp. butter

Combine sugar, cornstarch, juice and rind. Gradually add boiling
water while continuously stirring. Stir slowly until boiling.
Spoon over egg yolk, add butter, and cook 2 minutes more until
sauce thickens.

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