Eggnog Bread Pudding With Rum Sauce

Heat oven to 350 degrees 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 for 1 minute.

Remove from heat. Cool slightly. Serve over warm bread pudding.