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1
Bread Pudding: =
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Preheat oven to 350 F.
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Toast bread cubes in the oven for 12 to 15 min or possibly till golden.
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Place the toasted cubes of bread in an ungreased 13x9x2 inch pan.
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In a large mixing bowl, beat the Large eggs and egg yolks on medium speed till frothy.
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Add in sugar, vanilla, cinnamon, and nutmeg.
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Blend well.
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Add in softened butter and blend, then fold in the lowfat milk.
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9
Sprinkle the raisins over the bread cubes and pour the lowfat milk mix over all.
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10
Allow the bread to become thoroughly soaked.
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Bake the soaked bread in the 350 F oven for 40 min.
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12
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.
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13
Cold slightly.
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14
Serve.
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15
Souffle: =
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16
Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
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17
Whisk the mix till frothy and shiny.
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18
In a large mixing bowl, whip the egg-and-sugar mix into the bread pudding till smooth.
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19
Beat egg whites till frothy, add in confectioner's sugar and beat till the egg whites form stiff peaks.
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20
Gently fold the egg whites into the bread pudding mix.
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21
Preheat your oven to 375 F.
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22
Butter and lightly sugar a 1 1/2 qt souffle dish.
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Fill the dish only 3/4 full of souffle mix 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 min.
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25
Serve immediately, topped with whiskey sauce.
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26
Whiskey Sauce: =
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27
Beat the cream till it's slightly thickened.
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Add in sugar and beat till thick.
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29
Whisk in the bourbon and serve with the souffle.
