Bread Pudding for 40

By Lorena_321

Ingredients

• Lemon sauce:
• 16 eggs, lightly beaten
• 12 cups milk
• 1 cup butter, melted
• 3 cups sugar
• 4 t. salt
• 4 t. vanilla extract
• 2 t. ground cinnamon
• 4 loaves (1 lb. ea.) day-old white bread, cubed
• 4 cups raisins
• 3 cups sugar
• 6 T. cornstarch
• dash of salt
• 2 cups cold water
• 1 1/2 cups lemon juice
• 6 T. butter, cubed
• 3 T. grated lemon peel

Preparation

Step 1

In a very large bowl, 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 13x9x2" baking dishes. Bake, uncovered, at 350 degrees for 50-55 minutes or until a knife inserted 1" from edges 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 peel until blended. Serve warm with bread pudding.