Grandmother's Bread Pudding

5 eggs
3 cups milk
1 1/4 cups sugar
1 cup half and half cream
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground nutmeg
4 cups day-old white bread
4 cups day-old wheat bread
1/3 cup raisins

Lemon Sauce
1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 1/4 cups cold water
3 egg yolks, beaten
1/3 cups lemon juice
2 tablespoons butter

In a large mixing bowl, combine the first eight ingredients. Stir in
bread cubes and raisins. Transfer to a greased 13" x 9". x 2" baking dish.
Bake, uncovered at 350 F for 45-55 minutes or until a knife inserted near
the center comes out clean. For sauce, combine the sugar, cornstarch, salt
and water in a large saucepan until smooth. Bring to a boil over medium
heat, stirring constantly. Remove from heat. Stir in a small amount of hot
filling into egg yolks; return all to pan, stirring constantly. Bring to a
gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir
in lemon juice and butter. Serve with breadpudding. Refrigerate left overs.

Yield: 12-15 Servings
Source: Taste of Home

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