Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a large baking pan; add 1 inch of water to outer pan. Bake, uncovered at 350 F. for 50-60 minutes or until a knife inserted near the center comes out clean. For Sauce; combine the sugar and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over Medium heat. Boil for 1-2 minutes, stirring constantly. Remove from heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield; 6 servings. Submitted by Mildred Sherrer, Bay City Texas MC formatting by firstname.lastname@example.org Recipe by: Taste of Home Magazine, February/March 97, p. 36 Posted to MC-Recipe Digest V1 #532 by Roberta Banghart
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 6|
|Calories from Fat: 186 (21%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 366.4mg||113 %|
|Sodium 229.9mg||8 %|
|Potassium 497.2mg||13 %|
|Total Carbohydrate 169.3g||50 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 167.2g|
|Protein 13.7g||20 %|
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Calories per serving: 886
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