Eggnog Bread Pudding

5 slices white bread, cut in half
1/3 cup sugar
1 cup fat-free evaporated milk
1 tsp. vanilla extract
1 large egg
2 tbsp. raisins
1/2 tsp. ground nutmeg
1/3 cup each unpacked brown sugar, orange juice
1/4 cup light corn syrup
1 oz. rum, dark

Heat oven to 350° F.Coat an 8x8" baking dish with cooking spray. Lay bread slices, overlapping, in dish. Beat sugar, milk, vanilla and egg. Pour custard over bread slices and press bread into it to help soak it. Sprinkle with raisins and nutmeg. Bake until firm, about 30 minutes. Sauce: Put brown sugar, corn syrup, orange juice and rum into small saucepan and simmer for 2 minutes. To serve, cut pudding into 8 rectangles and top with warm rum sauce. Makes 8 servings.