Ingredients
16 large eggs, lightly beaten12 cups whole milk1 cup butter, melted3 cups sugar4 teaspoons salt4 teaspoons vanilla extract2 teaspoons ground cinnamon4 loaves (1 pound each) day-old white bread, cubed4 cups raisinsLEMON SAUCE:3 cups sugar6 tablespoons cornstarchDash salt2 cups cold water1-1/2 cups lemon juice6 tablespoons butter, cubed3 tablespoons grated lemon zest
Preparation
In several large bowls, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in bread cubes and raisins.
Transfer to four well-greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from the heat. Stir in butter and lemon zest until blended. Serve warm with bread pudding.
