Cranberry Rasberry Bread pudding

1/2 loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)
2 T raisins
3 eggs
1/3 c granulated sugar
1/2 t ground cinnamon
Dash of salt
1 1/2 c milk
2 T packed brown sugar

Cran-Raspberry Topping
1 package (10 ounces) frozen raspberries, thawed
1 c granulated sugar
1 c cranberries

Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins.

In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325ºF. Bake uncovered 50 to 60 minutes or until golden brown.

Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding.