-
1
Preheat oven to 350 F.
-
2
Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
-
3
Place the toasted cubes of bread in an ungreased 13x9x2 inch pan.
-
4
In a large mixing bowl, beat the eggs and egg yolks on medium speed until frothy.
-
5
Add sugar, vanilla, cinnamon, and nutmeg. Blend well.
-
6
Add softened butter and blend, then mix in the milk.
-
7
Sprinkle the raisins over the bread cubes and pour the milk mixture over all. Allow the bread to become thoroughly soaked.
-
8
Bake the soaked bread in the 350 F oven for 40 minutes.
-
9
Pudding should rise 2 to 3 times original height, but once removed from the oven its size will decreased, ending up slightly higher than the uncooked pudding.
-
10
Cool slightly. Serve.
-
11
Souffle: =
-
12
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.
-
13
In a large mixing bowl, whip the egg-and-sugar mixture into the bread pudding until smooth.
-
14
Beat egg whites until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
-
15
Gently fold the egg whites into the bread pudding mixture.
-
16
Preheat your oven to 375 F.
-
17
Butter and lightly sugar a 1 1/2 quart souffle dish. Fill the dish only 3/4 full of souffle mixture to allow for rising. Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
-
18
Serve immediately, topped with whiskey sauce.
