Prep the pan: Line a 1.5–2 quart bowl, pudding basin, or loaf pan with plastic wrap, leaving plenty of overhang. This makes unmolding easy.

Cook the fruit: In a medium saucepan, combine raspberries, sugar, lemon juice, salt, and vanilla. Warm over medium heat, stirring gently, until the berries release their juices and the sugar dissolves, about 3–5 minutes. You want a saucy mixture with plenty of liquid, not a thick jam.

Taste and adjust: If the berries are very tart, add a spoonful more sugar. If using liqueur, stir it in off the heat. Let the mixture cool for 5–10 minutes so it’s warm but not boiling.

Trim the bread: Remove crusts from the bread. Cut a round or rectangle piece to fit the base of your lined pan. Slice remaining bread into strips that will line the sides.

Line the pan: Dip the base piece of bread into the raspberry juices and press it into the bottom. Dip bread strips quickly in the juice and line the sides, slightly overlapping so there are no gaps.

Fill with fruit: Spoon in a layer of berries and juice, then cover with a layer of dipped bread. Continue layering fruit and bread, finishing with a final layer of dipped bread on top. Reserve a few tablespoons of juice for touch-ups later.

Press and chill: Fold the plastic wrap over the top. Place a small plate or flat lid on the surface and weigh it down with a can or jar. Refrigerate at least 6 hours, but overnight gives the best set and color.

Unmold: Remove the weight and unwrap the top. Invert the pudding onto a serving plate and peel away the plastic. Brush any pale spots with the reserved juices to get an even ruby finish.

Serve: Slice gently with a sharp knife. Serve cold with whipped cream, vanilla yogurt, or a scoop of vanilla ice cream, plus fresh mint if you like.