Bread Pudding

2 1/2 cups granulated sugar	1 cup light-brown sugar
12 eggs, beaten	2 tablespoons vanilla extract
2 tablespoons bourbon	1 tablespoon cinnamon
1/4 teaspoon nutmeg	Pinch salt
4 cups milk	4 cups half and half
1 cup butter	1 cup raisins
1 apple, peeled, cored, diced into 1/2-inch pieces	2 8-ounce loaves French bread, cut into 1/2-inch cubes, toasted
Vanilla ice cream

Combine sugars and divide in half.
Add eggs, vanilla, bourbon, cinnamon, nutmeg and salt to half of sugar.
In a saucepan, combine milk, half and half and butter with the other half of the sugar and bring to a boil.
Whisk milk mixture into egg mixture, add raisins and apples.
Add bread cubes and let stand until soaked through to center.
Stir in a few raisins from the bottom and sprinkle a few on top.
Pour into a buttered baking dish (10x13x3) and bake at 375° for 45 minutes.
Serve warm with vanilla ice cream.

Serves 12