Line 1 1/2-quart round bowl with plastic wrap. Place 1 layer bread cubes over bottom and halfway up sides of bowl. Pour small amount of raspberry sauce over bread. Repeat, alternating layers of bread and raspberry sauce, ending with bread on top. Place plastic wrap over top of pudding. Cover with plate that fits tightly inside bowl; place heavy object on top of plate to mold pudding. Refrigerate at least 8 hours or overnight.