Bread Pudding With Rum-Raisin Caramel Sauce

• 3 tablespoons light butter, melted
• 1 (10-ounce) French bread baguette, cut into 1-inch thick slices
• 1 3/4 cups 1% low-fat milk
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1 (12-ounce) can evaporated fat-free milk
• 2 large eggs, lightly beaten
• 1/2 cup raisins
• Cooking spray

1. Prepare Rum-Raisin Caramel Sauce; set aside.
2. Preheat oven to 350u0b0.
3. Brush butter on one side of French bread slices; place bread, buttered side up, on a baking sheet. Bake at 350u0b0 for 10 minutes until lightly toasted. Cut into 1/2-inch cubes; set aside.
4. Combine 1% milk and next 4 ingredients in a large bowl; stir well with a whisk. Add bread and raisins to mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350u0b0 for 35 minutes or until set. Serve warm with Rum-Raisin Caramel Sauce.

light butter, bread baguette, milk, sugar, vanilla, milk, eggs, raisins, cooking spray

Taken from www.myrecipes.com/recipe/bread-pudding-with-rum-raisin-caramel-sauce (may not work)