Eggnog Bread Pudding With Rum Sauce

---BREAD PUDDING

--- 2 c Skim milk

1 t Vanilla

1 c Sugar

1 t Nutmeg

2 Eggs

10 c 12 oz French bread cubes 1"

2/3 c Raisins

-RUM SAUCE

- 1 c Firmly packed brown sugar

1/2 c Light corn syrup

2 T Rum

2 T Margarine or butter

1/2 t Vanilla

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with

non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. 3.

Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding.