Toss bread and raisins in an ungreased 1-1/2-qt.
baking dish. In a small saucepan, combine milk,
sugar, butter and salt; cook and stir until
butter melts. Remove from the heat. Whisk eggs
and vanilla in a small bowl. Stir a small amount
of the hot milk mixture into the egg mixture;
return all to the pan, stirring constantly. Pour
over bread and raisins.
Place dish in a larger baking pan. Fill larger
pan with hot water to a depth of 1-in. Bake,
uncovered, at 350° 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; cook and stir for 1-2
minutes, or until thickened. Remove from the
heat. Stir in lemon juice, peel and butter until
butter melts. Serve over warm or cold pudding.
Refrigerate any leftovers.