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Use day-old bread, crusts and all, cut in 1/4" to 1/2" cubes. Place in buttered 1 qt. baking dish. Scald milk with butter and sugar. Beat eggs slightly; add salt; stir in warm milk and vanilla; add chopped raisins. Pour over bread cubes. Set baking dish in pan containing warm water up to level of pudding and bake in moderate oven (350 degrees F) for about 1 hr. or until a small knife comes out clean when inserted in center of pudding. Serve with caramel or chocolate sauce (recipes below) or use Hershey's chocolate sauce. CARAMEL SAUCE 1 1/2 cup sugar 1 cup hot water 1 Tbsp. butter 1/8 tsp. salt 1/2 tsp. vanilla Caramelize sugar by heating in a heavy skillet over low heat; stir constantly until sugar has melted and changed to light brown syrup. Remove from heat; slowly stir in hot water. Return to heat; boil slowly until it thickens or until it reaches 228 degrees F. Remove from heat; add butter, salt and vanilla. Makes about 3/4 cup. CHOCOLATE SAUCE 3/4 cup unsweetened cocoa 3 Tbsp. + 2 tsp. butter 2 cup hot water 2 Tbsp. cornstarch 2 Tbsp. water 1 1/2 cup sugar 1 Tbsp. light corn syrup Dash of salt 1 1/2 tsp. vanilla Mix unsweetened cocoa with hot water. Dissolve cornstarch in cold water; stir into chocolate mixture. Add sugar, corn syrup and salt. Cook over boiling water, stirring frequently, until mixture is thick and smooth. Add butter; cool; add vanilla. Makes about 2 1/2 cups.