2 cups (500 ml) milk

1 cup (250 ml) brown sugar

4 eggs, separated

1 tablespoon (15 ml) dark rum

1/2 teaspoon (2.5 ml) vanilla extract

1.375 litres ( 5 1/2 tasses) stale white bread cut in small cubes

125 ml (1/2 tasse) golden raisins

With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter an 8-inch (20-cm) in diameter soufflé dish that has an 8 cups (2 litres) volume and sprinkle with sugar.

In a bowl, combine the milk, brown sugar, the egg yolks, the rum and vanilla. Add the bread and raisins. Let the mixture soak for 10 minutes.

In another bowl, beat the egg whites until firm peaks form.

With a spatula, little by little, carefully fold the meringue in the bread mixture. Pour into the prepared pan. Bake for about 1 hour, or until the centre is firm and slightly moist.

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