Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
Place the toasted cubes of bread in an ungreased 13"x9"x2"
pan.
In a large mixing bowl, beat the eggs and egg yolks on medium speed until
frothy. Add sugar, vanilla, cinnamon, and nutmeg. Blend well.
Add softened butter and blend, then mix in the milk. Sprinkle the raisins
over the bread cubes and pour the milk mixture over all. Allow the bread to
become thoroughly soaked. Bake the soaked bread in the 350°F oven for
40 minutes.
Pudding should rise 2 to 3 times original height, but once removed from
the oven its size will decrease, ending up slightly higher than the uncooked
pudding. Cool slightly. Serve. Soufflé:
Put the egg yolks and granulated sugar in the top of a double boiler over
very low heat. Whisk the mixture until frothy and shiny. In a large mixing
bowl, whip the egg-and-sugar mixture into the bread pudding until smooth.
Beat egg whites until frothy, add confectioner's sugar and beat until the
egg whites form stiff peaks. Gently fold the egg whites into the bread pudding
mixture. Preheat your oven to 375°F. Butter and lightly sugar a 1½
quart soufflé dish. Fill the dish only ¾ full of soufflé
mixture to allow for rising. Wipe clean the lip of the dish and bake in the
preheated oven for 35 to 40 minutes. Serve immediately, topped with whiskey
sauce. Whiskey Sauce:
Beat the cream until it's slightly thickened. Add sugar and beat until
thick. Whisk in the bourbon and serve with the soufflé
