Eggnog Bread Pudding with Rum Sauce

BREAD PUDDING

 * 2 	cup 	Skim milk
 * 1 	tbsp 	Vanilla
 * 1 	cup 	Sugar
 * 1 	tbsp 	Nutmeg
 * 2 		Eggs
 * 10 	cup 	12 oz French bread cubes 1"
 * 2/3 	cup 	Raisins

RUM SAUCE

 * 1 	cup 	Firmly packed brown sugar
 * 1/2 	cup 	Light corn syrup
 * 2 	tbsp 	Rum
 * 2 	tbsp 	Margarine or butter
 * 1/2 	tbsp 	Vanilla

Directions
Heat oven to 350°F. Spray a 13 x 9 x 3 (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.