Preheat the oven to 350 degrees and grease an 8x8 baking dish.

To make the Bread Pudding: Beat eggs with spices and sugar until smooth. Gradually add in the cream and vanilla. Fold into the bread, stirring until it soaks up the liquid. Scatter the raisins into the bottom of the pan, pour bread/custard mixture over the top. Bake for 25-30 minutes, or until pudding has a golden brown color and a toothpick inserted in the center comes out clean. Set aside to cool to room temperature.

To make the whiskey sauce: In a small bowl combine the bourbon and sugar, set aside. In another small bowl combine the cornstarch and water, set aside. In a saucepan over medium heat bring your cream to a boil, stirring frequently. Add the cornstarch mixture and return to a boil. Boil for 30 seconds, stirring constantly. Remove from heat and stir in bourbon mixture. Set aside to cool to room temperature.

(at this point I separated my egg whites and placed them on the counter to come to room temperature)

When you are ready to prepare/serve: Preheat oven to 350 degrees and butter 6 - 6 ounce ramekins.

Divide your bread pudding in half, and crumble with your fingers or a spoon into two separate bowls. Set aside. In your stand mixer, with the whisk attachment, place egg whites (taking care to not have ANY yolk in them) and cream of tartar - begin whisking until foamy. Gradually add sugar and continue to whisk until stiff peaks form. You want to make sure that your meringue has stiff peaks to insure it doesn't fall flat. Take 1/4 of meringue and fold it into one of the halves of the bread pudding. Mix until incorporated. DO NOT OVER MIX, the more you work with it, the more the air will escape from your egg whites. Divide this mixture into the ramekins. Take the remaining meringue and combine it with the other half of the bread pudding. Top each ramekin and form into a dome. Mine was a couple of inches high. (I did have some left over) Bake on a cookie sheet for 20 minutes or until golden brown. Serve immediately.

To serve: Place ramekin on a small plate, take a knife or spoon and poke a hole in the center of each souffle. Pour whiskey sauce into the hole and let it drizzle down a bit.