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1
Prepare the souffle: Preheat the oven to 350F.
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2
Butter and sugar an 8-cup souffle dish, tapping out excess sugar.
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3
In a medium bowl, whisk the egg yolks with 3/4 cup of the sugar, vanilla, cinnamon, nutmeg until thick, creamy and lemon colored.
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4
Whisk in the milk.
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5
Place the cubed bread in a large bowl.
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6
Pour the milk mixture over the bread.
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7
Set aside for 45 minutes, so the bread soaks up the milk mixture.
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8
Using an electric mixer at low speed, beat the egg whites until they are foamy.
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9
Add the salt and increase the speed to medium.
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10
When the whites begin to form stiff peaks, gradually add the remaining 1/4 cup of sugar, increasing the speed to high.
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11
Beat until the whites are stiff and glossy.
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12
Stir the raisins and pecans into the soaked bread.
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13
Fold in the meringue, making sure not to overmix.
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14
Transfer the mixture into the prepared mold and bake for 35 to 40 minutes until puffed and golden.
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15
Prepare the sauce: In a double boiler, heat the cream over simmering water.
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16
In a medium bowl, whisk the egg yolks with the sugar until lemon colored.
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17
Gradually whisk in the heated cream.
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18
Return the mixture to the double boiler and cook over simmering water, stirring constantly until thick enough to coat the back of a wooden spoon.
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19
Slowly add the bourbon.
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20
Pour the sauce into a heated sauceboat and serve with the souffle.
