Ingredients

• Butter
• 6 egg whites
• For the bread pudding -
• 1 cup sugar
• 8 tablespoon butter (softened)
• 5 eggs (beaten)
• 1-pint heavy cream
• Dessertspoon cinnamon
• Dessertspoon nutmeg
• 1 tablespoon vanilla
• ¼ cup raisins
• 12 slice fresh French bread; 1 inch thick

Directions

• Directions
• In a mixer, beat egg whites slowly. Add sugar, beating constantly until meringue stands in a peak.
• Gently fold in egg whites and nutmeg into bread pudding mixture. Press butter into the bottom of soufflé dish and dush with sugar.
• Fill dish with meringue and bread pudding mixture to a high peak. Bake at 350 in a preheated oven.
• Remove when soufflé is golden brown. Serve with bourbon sauce.
• For the bread pudding; Preheat oven at 350. In a large bowl cream together, sugar and butter.
• Add eggs, cream, cinnamon, vanilla, raisins mixing well. Pour into a 9-inch square pan, 1 ¾ inch deep.
• Set pan in a larger pan filled with water ½ inch from the top. Cover with aluminum foil.
• Bake for 45 to 50 minutes. Uncover pudding for the last 10 minutes to brown the top.
• When done, the custard should be soft, not firm.