Warm Bread Pudding with Eggnog Vanilla Sauce

7 slices yellow egg bread
¼ lb. Raisin cinnamon bread loaf
3 cups milk
½ tsp. cinnamon
½ tsp. nutmeg
½ lb. Margarine
½ and 1 cup sugar
8 eggs, separated
3 cups Eggnog Vanilla Sauce **

Layer breads on 13 x 9 glass pan. Pour milk over bread. Sprinkle with spices.
Let soak until softened. In bowl, combine margarine and ½ cup sugar
and beat to creamy consistency. Add egg yolks and mix well. In another
bowl, combine 8 egg whites and 1 cup sugar. Beat until stiff peaks form.
Fold into yolk mixture and spread over the bread. Place pan in larger
pan filled with water. Bake at 350° for 40 minutes.

** Eggnog Vanilla Sauce
6 egg yolk
½ cup sugar
2 cups milk
½ tsp. vanilla
1 tbsp. Brandy or rum
¼ tsp. nutmeg
3/4 tsp. cinnamon

Mix yolks and sugar. Whip until light and fluffy In saucepan, heat milk until
scalding. Slowly, pour milk into egg mixture stirring constantly. Add rum,
spices and vanilla. Stir constantly until thickened. Remove from heat and strain.