2 cups skim milk
1 teaspoon vanilla
1 cup sugar
1 teaspoon nutmeg
2 eggs
10 cups (12 ounces) French bread, cut in 1-inch cubes
2/3 cup raisins
Rum Sauce
1 cup firmly packed brown sugar
1/2 cup light corn syrup
2 tablespoons rum
2 tablespoons margarine or butter
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Spray a 13 x 9 x 3-inch (3 quart) baking dish with non-stick spray. Set aside. 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.
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.
Makes 12 servings.