Bread Pudding Surprise

4 c. of day-old French bread (torn into one-inch pieces)
2 c. milk
1 c. apple juice
1 whole egg plus 4 egg whites
1/3 c. sugar
1 tsp. vanilla
1/2 tsp. nutmeg
1/8 tsp. cinnamon
1/2 to 3/4 c. raisins
1 tbsp. margarine
6 tbsp. fresh breadcrumbs
1 tbsp. brown sugar

4x8-inch bread pan
baking pan (larger than bread pan)

Preheat oven to 350 degrees. Warm the milk and apple juice in saucepan. Beat egg and egg whites in bowl; add 1/3 cup sugar, vanilla, nutmeg, and cinnamon; add bread, warm milk, and juice. Let mixture sit 20 minutes. Grease the bread pan with 1/2 of the margarine. Layer the bottom of the pan with 1/3 of the mixture; sprinkle with 1/2 of the raisins, repeat procedure for next layer, then end with bread mixture on top layer.

In frying pan melt remaining margarine; add fresh breadcrumbs until golden; add brown sugar, then sprinkle the mixture over layered bread pudding. Place bread pan into larger pan, which contains enough hot water to come half way up the side of the bread pan. Bake until knife inserted into pudding comes out clean (approximately 45 to 60 minutes). Remove from oven with mitts, cool, then refrigerate. Serves 12.