For pudding: Cut bread in 1/2" slices. Arrange on baking sheets; bake in a 325F oven until dry, about 10 minutes, truning halfway through; do not brown. Set aside. In large bowl, beat together eggs and 1 cup sugar. Beat in milk, salt and vanilla. Set aside. Butter shallow baking dish, about 13" X 8" and arrange layer of bread slices on bottom. Spoon half of Lemon Curd over top and spread evenly. Sprinkle with half of raisins. Arrange second layer of breads, arranging at right angles to the first layer. (You may have extra bread, don't panic, savwe for crutons). Spoon remaining curd on top; sprinkle with remaining raisins. Spoon egg mixture over top; let stand at room temperature 1 hour. Sprinkle reserved 1/4 cup sugar on top. Place baking dish in large shallow pan;place both in 350F oven; pour water into large pan halfway up sides of baking dish. Bake 45 minutes or till top is puffed and just barely coloured. Serve hot or at room temperature. To serve, spoon Raspberry Sauce on to individual plates and top with square of pidding. Serves: 12

Lemon Curd: In top of double boiler, beat together whole eggs, egg yolk and sugar until blended. Stir in lemon rind and juice; add butter. Place over hot water;cook over moderate heat, stirring and scraping sides frequently with rubber spatula, 15 to 20 minutes or until thick as mayonnaise. Remove from heat and let cool; stir occaisionally.

Raspberry Sauce: Puree berries and syrup in food preocessor or blender. Pass through strainer to remove seeds. Refrigerate for later use.