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.