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1
Preheat the oven to 350.
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2
Butter an 8-by-4-inch inch loaf pan.
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3
Sprinkle the raisins on the bottom.
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4
In a bowl, combine 1/4 cup of the sugar, the cinnamon and nutmeg.
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5
Whisk in the egg, cream and vanilla.
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6
Add the bread.
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7
Let stand for 5 minutes, stirring occasionally, until the liquid is absorbed.
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8
Spoon the bread into the prepared loaf pan and smooth the top.
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9
Bake for 25 minutes, or until golden and set.
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10
Let cool slightly, then turn the bread pudding out onto a cutting board and coarsely chop it.
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11
Butter a 3-cup ramekin or souffle dish and sprinkle it with sugar, tapping out any excess.
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12
In a clean bowl, using an electric mixer, beat the egg whites with the cream of tartar until frothy.
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13
Increase the speed to high and beat until soft peaks form.
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14
Gradually add the remaining 1/4 cup of sugar and beat until stiff and glossy.
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15
Put half of the bread pudding in a medium bowl.
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16
Fold in one-fourth of the beaten egg whites until just combined.
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17
Spoon the mixture into the ramekin.
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18
Add the remaining bread pudding to the bowl and fold in the remaining egg whites.
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19
Spoon the mixture into the ramekin, mounding it about 1-inch above the rim.
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20
Bake the souffle for 25 minutes, or until golden and puffed.
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21
In a small saucepan, bring the cream to a boil.
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22
Whisk in the dissolved cornstarch and cook until slightly thickened, about 1 minute.
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23
Off the heat, add the sugar and bourbon.
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24
Return to the heat and simmer over moderately low heat for 1 minute.
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25
As soon as the souffle is done, poke a hole in the center and pour in half of the bourbon sauce.
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26
Serve the souffle at once, passing the extra sauce on the side.
