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1
Combine the egg yolks,milk,vanilla,3/4 cup of the sugar,cinnamon,and nutmeg and whisk until the sugar dissolves.
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2
Place the bread pieces in a large 10-cup rectangular or oval casserole dish.
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3
Pour the yolk and milk mixture over the bread and let it set for about 30 minutes, mashing the bread occasionally with a fork.
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4
Preheat the oven to 300 degrees (150 C.).
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5
Dot the top of the bread and milk mixture with the butter.
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6
Place the casserole in a larger baking dish or roasting pan and fill the dish with enough water to come halfway the sides of the casserole.
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7
Bake for about 1 1/2 hours, or until the pudding sets and a knife inserted into the pudding comes out clean.
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8
Remove the pudding from the oven and remove from the water bath.
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9
Beat the egg whites with the remaning 6 tbsp (90 ml) sugar until they form stiff peaks for a meringue.
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10
Increase the oven temperature to 425 degrees (225 C.).
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11
Spread the merringue evenly over the top of the pudding, going all the way to the edges of the casserole.
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12
Return the casserole to the oven.
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13
Bake for about 15 minutes, or untill the meringue is lightly browned.
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14
Remove from the oven and cool on the counter for about 15 minutes.
