Bread Pudding for 40 Recipe

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.