Soak the bread crumbs in the milk ½ hour, add the yolks of eggs well beaten with 1 cup of the sugar, the lemon rind and raisins. Pour into well buttered pudding dish and bake in moderate oven ½ hour. Beat whites of eggs to stiff froth with ½ cupful sugar. Cover pudding with thin coating of jelly, then the whites of eggs and return to oven to brown. Serve hot, with whipped cream.