Bread Pudding With Tart Lemon Sauce

• 6 eggs
• 2 quarts milk
• 1 cup sugar
• 1 cup chopped nuts
• 1/2 cup brandy
• 2 teaspoons vanilla
• 1/2 teaspoon nutmeg (or or more, if desired.)
• 10 cups 1-inch day-old Gonnella French Twins or Vienna Bread cubes
• 1 cup golden raisins
• Tart Lemon Sauce Yield: 1 3/4 cups
• 1 1/4 cups water
• 1/2 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 cup lemon juice
• 2 1/2 tablespoons tapioca
• 2 tablespoons margarine
• Whipped cream
• Vanilla ice cream

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.