INGREDIENTS

INSTRUCTIONS

/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  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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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