Citrus Bread Pudding

2 tablespoons butter, softened1 pound loaf of French (or other firm textured) bread1 quart milk4 large eggs2 cups sugar1 stick butter, melted1 cup golden raisins2 tablespoons fresh orange juice1 tablespoon fresh orange zest2 teaspoons vanilla

With the 2 tablespoons butter grease a 9X13” baking dish.  Set asideCut the bread into bite-sized cubes and place in a large bow.  Pour over the milk and allow to sit for 1 hour.With electric mixer, beat the eggs with the sugar until the mixture is very thick and pale in color.  Fold into the soaked bread.  Stir in the butter, raisins, juice, zest and vanilla.Pour into the prepared pan and bake in the center of a preheated 350 º F. oven for about 1 hour or until golden brown.Meanwhile, make the sauce:

1 stick butter1 cup powdered sugar2 tablespoons fresh lemon juice1 tablespoon fresh orange juice1 teaspoon fresh lemon zestMelt the butter, stir in the sugar and cook until smooth.  Stir in the juices and zest.  Serve over the warm pudding.