New Orleans Bread Pudding with Lemon Sauce
4 slices bread (see Cook's Note)
Butter bread and cut into cubes. Cream eggs with sugar and add scalded milk gradually. Add bread cubes, raisins, butter, and vanilla extract. Blend well. Pour into a buttered 1 1/2 quart baking dish. Bake in a pan of boiling water at 300 degrees F. for 1 hour, or until tester comes out clean. Cool and serve with Lemon Sauce.
Beat egg yolks slightly; add sugar and flour. Gradually pour into scalded milk. Cook over low heat until thick. Remove and add lemon juice.
COOK'S NOTE: I also love to use Croissants instead of the bread.