Bread Pudding Souffle

Directions

1. Bread Pudding: =
2. Preheat oven to 350 F.
3. Toast bread cubes in the oven for 12 to 15 min or possibly till golden.
4. Place the toasted cubes of bread in an ungreased 13x9x2 inch pan.
5. In a large mixing bowl, beat the Large eggs and egg yolks on medium speed till frothy.
6. Add in sugar, vanilla, cinnamon, and nutmeg. Blend well.
7. Add in softened butter and blend, then fold in the lowfat milk.
8. Sprinkle the raisins over the bread cubes and pour the lowfat milk mix over all. Allow the bread to become thoroughly soaked.
9. Bake the soaked bread in the 350 F oven for 40 min.
10. 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.
11. Cold slightly. Serve.
12. Souffle: =
13. Put the egg yolks and granulated sugar in the top of a double boiler over very low heat. Whisk the mix till frothy and shiny.
14. In a large mixing bowl, whip the egg-and-sugar mix into the bread pudding till smooth.
15. Beat egg whites till frothy, add in confectioner's sugar and beat till the egg whites form stiff peaks.
16. Gently fold the egg whites into the bread pudding mix.
17. Preheat your oven to 375 F.
18. Butter and lightly sugar a 1 1/2 qt souffle dish. Fill the dish only 3/4 full of souffle mix to allow for rising. Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 min.
19. Serve immediately, topped with whiskey sauce.
20. Whiskey Sauce: =
21. Beat the cream till it's slightly thickened.
22. Add in sugar and beat till thick.
23. Whisk in the bourbon and serve with the souffle.