Bread Pudding With Tart Lemon Sauce
Beat eggs in bowl until frothy. Mix in milk, sugar, nuts, brandy, vanilla and nutmeg. Add bread and raisins and mix thoroughly; let stand 20 minutes. Preheat oven. Pour bread mixture into pan and spread evenly. Bake about 45 minutes, until knife inserted halfway between center and outside comes out clean. Meanwhile, prepare Tart Lemon Sauce. Combine water, sugar and lemon peel in saucepan over high heat; bring to a boil. Mix juice and tapioca and stir into pan. Reduce heat to medium and cook, stirring constantly for 5 to 10 minutes until thickened. Stir in margarine and remove from heat. Serve on warm Pudding with a dab of whipped cream and ice cream.