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

 * 1) Heat oven to 350 °F.
 * 2) Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray.
 * 3) Set aside.
 * 4) In a large bowl, combine all bread pudding ingredients except bread and Raisins.
 * 5) Blend until smooth with a wire whisk.
 * 6) Fold in bread cubes and Raisins.
 * 7) Pour into sprayed baking dish.
 * 8) Bake for 40–45 minutes or until knife inserted in center comes out clean.
 * 9) Meanwhile, in a small saucepan, combine all rum sauce ingredients.
 * 10) Cook over medium heat until mixture comes to a boil, stirring constantly.
 * 11) Boil 1 minute. Remove from heat. Cool slightly.
 * 12) Serve over warm bread pudding.