-------------------------------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.