Directions:

Scald milk and cream with 2 tbsp lemon zest.

Meanwhile, beat together 6 eggs, sugar, 1/4 cup lemon juice, vanilla and salt.

Temper hot cream into egg mix. Toss with diced bread and raspberries. Soak until liquid has been absorbed, about 1 hour.

Preheat oven to 300 degrees F

Scoop mixture into a large 3- quart baking dish. Place dish into a pan filled with hot water to form a water bath. Bake, covered, 45 minutes.

Remove cover and raise heat to 350 degrees F for 15 minutes to crisp the top. Cool slightly and cut bread pudding into squares. Serve hot with warm Lemon Sauce.

Lemon Sauce:
Beat together 3 eggs and 1/2 cup sugar. Add 1/2 cup lemon juice and 1 tbsp lemon zest, then add melted butter. Cook all together over a double boiler until thickened. If sauce gets too thick, whisk in a little water to thin to pouring consistency.