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FOR THE BREAD PUDDING-------------------.
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Preheat oven to 350 F degrees.
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Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
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Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
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In a medium bowl wisk the eggs and egg yolks until frothy.
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In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
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Blend well.
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In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
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You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
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I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture.
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If desired add chopped raisins to the milk/butter mixture at this point.
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Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
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Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
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If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
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Pour the milk mixture over the bread crumbs.
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Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
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Maybe 10 minutes.
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Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached.
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Cool slightly.
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FOR THE SOUFFLE------------------.
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Preheat your oven to 375 F degrees.
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Butter and lightly sugar a 1 1/2 quart souffle dish.
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Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
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Whisk the mixture until frothy and shiny.
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In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required.
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Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
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Gently fold the egg whites into the bread pudding mixture.
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Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
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Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
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Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.
