| 1 | With an electric mixer, beat eggs until frothy (about 3 minutes). |
| 2 | Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. |
| 3 | In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). |
| 4 | In a large bowl, mix together raisins, pecans and bread cubes. |
| 5 | Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. |
| 6 | Preheat oven to 350 °F. |
| 7 | Lightly grease individual ramekins or a large loaf pan. |
| 8 | Add the apple to the bread pudding, and spoon mixture into the baking container. |
| 9 | Place in oven immediately reduce heat 300 °F and bake for 40 minutes. |
| 10 | Increase heat to 425 °F and bake for another 15 minutes until nicely browned. |
| 11 | To make bourbon sauce, combine 2 eggs and icing sugar. |
| 12 | Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. |
| 13 | Allow to cool, and add bourbon. |
| 14 | Serve over bread pudding. |
