Lemon Bread Pudding

Directions

1. Preheat oven to 350°. Toss bread and raisins in a greased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of hot milk mixture into egg mixture; return all to pan, stirring constantly. Pour over bread and raisins.
2. Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes.
3. For sauce, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in lemon zest, juice and butter until butter is melted. Serve over warm or cold pudding. Refrigerate leftovers.