Bread Pudding

6 eggs, separated
6 cups milk
1 T. vanilla extract
3/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 pound left over bread, cut into 1" cubes (8 cups loosely packed) I mix different breads
1/2 stick butter, cut into small pieces
1/2 cup raisins

Combine the egg yolks, milk, vanilla, 3/4 cup of the sugar, cinnamon, and nutmeg and whisk until the sugar dissolves. Place the bread pieces in a large 10-cup rectangular baking pan or casserole dish. Pour the yolk and milk mixture over the bread and let it sit for about 30 minutes, mashing the bread occasionally with a fork. Add raisins, stir until mixed.

Preheat oven to 300 degrees.

Beat egg whites until stiff. Fold into bread mixture. Dot the top of the mixture with the butter. Place the pan in a larger pan and fill the larger dish with enough water to come up halfway on the bread pan or casserole dish. Bake for 1-1/2 hours, or until the pudding sets and a knife comes out clean. Remove the pudding from the oven.