Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a large baking pan; add 1 inch of water to outer pan. Bake, uncovered at 350 F. for 50-60 minutes or until a knife inserted near the center comes out clean. For Sauce; combine the sugar and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over Medium heat. Boil for 1-2 minutes, stirring constantly. Remove from heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield; 6 servings. Submitted by Mildred Sherrer, Bay City Texas MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, February/March 97, p. 36 Posted to MC-Recipe Digest V1 #532 by Roberta Banghart on Mar 21, 1997