Recipe(tried): Bread Pudding with Lemon Sauce

Bread Pudding with Lemon Sauce

This was a favorite of my nana's. She made it frequently and therefore it became a favorite of my dad's. I learned to make it for him and it is a tradition for my family
on Thanksgiving when we get together. I was never fortunate enough to obtain the original recipe she made, however, I have found the next recipe to be my favorite
(very easy). She also would put a warm lemon sauce over the pudding and I have included the one I use.

1 1/3 cups (15 oz) can sweetened condensed milk
3 cups hot water
2 cups (1/2-inch) cubes or pieces of 2 day old bread (I buy the bread uncut and make 1-inch cubes)
3 eggs, slightly beaten
1 tablespoon melted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup raisins
1 teaspoon vanilla extract

Into large sized mixing bowl, combine sweetened condensed milk and hot water. Add bread and let stand until mixture is lukewarm. Stir in remaining ingredients. Turn into greased 1 1/2 quart casserole or baking dish. Put dish into a shallow pan; fill pan with hot water to a depth of 1 inch. Bake in 350 F. oven until a sharp knife inserted in the center comes out clean, about 1 hour. Serve with lemon sauce or whipped cream.

Lemon Sauce
Makes 1 1/4 cups

1/2 cup sugar
1/16 teaspoon salt
1/16 teaspoon ground cloves
1 tablespoon cornstarch
1/4 cup cold water
3/4 cup boiling water
3 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract

Combine first 4 ingredients in a 3-cup saucepan. Blend in cold water and then add boiling water. Stir and cook over moderate heat until sauce is clear and has begun to thicken, about 5 minutes. Add remaining ingredients. Serve over puddings, gingerbread, or plain cake.