Maida Heatter's Lemon Bread Pudding

Directions

1. For pudding: Cut bread in 1/2" slices. Arrange on baking sheets; bake in a 325F oven till dry, about 10 min, truning halfway through; don't brown. Set aside. In large bowl, beat together Large eggs and 1 c. sugar. Beat in lowfat 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 proportionately. Sprinkle with half of raisins. Arrange second layer of breads, arranging at right angles to the first layer. (You may have extra bread, do not panic, savwe for crutons). Spoon remaining curd on top; sprinkle with remaining raisins. Spoon egg mix over top; let stand at room temperature 1 hour. Sprinkle reserved 1/4 c. 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 min or possibly until top is puffed and just barely coloured. Serve warm or possibly at room temperature. To serve, spoon Raspberry Sauce on to individual plates and top with square of pidding. SERVES: 12
2. Lemon Curd: In top of double boiler, beat together whole Large eggs, egg yolk and sugar till blended. Stir in lemon rind and juice; add in butter. Place over warm water;cook over moderate heat, stirring and scraping sides frequently with rubber spatula, 15 to 20 min or possibly till thick as mayonnaise. Remove from heat and let cold; stir occaisionally.
3. Raspberry Sauce: Puree berries and syrup in food preocessor or possibly blender.
4. Pass through strainer to remove seeds. Chill for later use.