Rum-raisin Bread Pudding

1/2 cup light rum 1/2 cup seedless raisins 2 cans (12 ounces each)
evaporated skim milk 1 cup frozen no-fat liquid egg substitute 2/3 cup
light brown sugar, packed 1 1/2 teasp. vanilla extract 1 small loaf (about
5 ounces) French bread, cut into 1-inch cutes

1. Combine the rum & raisins in a small bowl and set aside for 15 minutes.
2. In a large bowl, whisk together the evaporated milk, liquid egg, brown
sugar and vanilla. Stir in the raisins, rum and bread cubes and set aside
for 20 minutes. Heat oven to 350 degrees. Heat water in a tea kettle. 3.
Pour mixture into a 9-by-5 1/2 inch (8 cup) non-stick loaf pan. Place the
pan in the center of a baking pan or large ovenproof casserole and position
on a rack set in the middle of the oven. Pour boiling water into the pan to
reach halfway up the sides of the loaf pan. 4. Bake until set in the
center, 45 to 55 minutes. 5. Remove pan from oven & loaf pan from the water
bath. Cool on a wire rack. Serve chilled.