LOUISIANA BREAD PUDDING

Steps:

• Heat oven to 350F. Pour cream and milk over bread in large bowl. Beat egg yolks and 1 cup sugar in medium sized bowl until light. Stir in raisins and vanilla. Gently stir egg yolk mixture into bread mixture and let stand 10 minutes Beat egg whites in small bowl until foamy. Gradually beat in 3 tbsp sugar. Beat egg white mixture until stiff, but not dry. Fold egg white mixture into bread mixture. Pour into buttered 2 quart souffle dish. Place dish into baking pan, pour boiling water 1/3 of the way up the side of the dish. Bake pudding until puffed and golden, knife coming out clean (approximately 1 hour)