Cherry Bread Pudding with Rum

SauceBread Pudding:
2 egg whites
2 cups milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup crushed walnuts, to taste
2 cups stale French bread, broken into 1/2-inch pieces
1 cup water packed tart red cherries, pitted and drained
1 teaspoon vanilla extract
2 tablespoons raisins

Rum Sauce:
1/2 cup milk
1 teaspoon cornstarch
2 tablespoons rum extract
1/4 cup granulated sugar

Heat oven to 350 degrees F.

Beat the egg white with the milk, sugar and cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted in the center comes out clean.

Blend the cornstarch with the milk. Heat, stirring gently until it thickens. Add the rum extract and sugar.

To Serve: Spoon the hot Bread Pudding into custard cups or onto dessert plates, top with the Rum Sauce, and enjoy!