Preheat the oven to 350°. Transfer three tablespoons of the butter to a ten- to twelve-inch skillet. and over a lively flame saute the apples and raisins for about five minutes until the apples begin to color. Add the bourbon, set aflame, and continue cooking for another minute or two. Bring the milk to a bare simmer and remove from the heat. In a large bowl. mix one cup of the sugar with the cinnamon and nutmeg. Thoroughly whisk in the eggs. followed by the scalded milk. Cover the bottom of a two-quart souffle dish (three- to four-inches deep and seven to eight inches in diameter) with one-third of the bread, followed by one-half of the apples. Repeat and finish with the final third of the bread. Pour about half the egg-and-milk mixture over the bread, wait a minute or two while it is absorbed, and then pour on the rest. Push down any bread that bobs above the surface and remains dry. With your fingers, make the surface reasonably flat; the mixture should come up to the top of the baking dish. Sprinkle the remaining 1/2 cup of sugar over the surface, then 1/2 teaspoon of cinnamon. Drizzle remaining five tablespoons of butter over the sugar. Place the souffle dish into a large pan filled with very hot tap water and bake for 11/2 to 2 hours; a sugar crust should form on the top of the pudding, and its internal temperature should rise to between 160° and 180°. Remove from the oven and allow to settle for at least ten minutes. Scoop out the bread pudding with a large serving spoon: each serving should include the crisp sugar crust on top and the soft. eggy part at the bottom of the pan. Generously top each portion with bourbon hard sauce. Serves eight to twelve. Bourbon Hard Sauce: 1 stick (1/4 lb.) of butter, cut into one-inch pieces 1 lb. confectioners sugar 1 egg 1/4 cup heavy cream 1/4 cup bourbon Cream together the butter and sugar in the bowl of an electric mixer, starting on the slow speed and increasing to high. (lf your mixer has a paddle attachment, use it instead of the whisk.) When the butter has become the size of grains of rice reduce the speed to medium and add the egg. Then beat in the cream by dribbles, followed by the bourbon. Refrigerate until the bread pudding is ready.