Heres two Ive tried. Both are from Cooking Light, and are very good Combine first 9 ingredients in a large bowl; stir well. Add bread; toss gently. Let mixture stand 1 hour. Spoon mixture into a 10 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 35 minutes or until pudding is set. Serve pudding warm or at room temperature with Rum Sauce. Yield: 10 servings. INSTRUCTIONS FOR RUM SAUCE: Combine sugar and margarine in a saucepan. Place over medium heat, and cook until margarine melts. Add flour, and cook for 1 minute, stirring constantly with a wire whisk. Gradually add low-fat milk, and cook for 4 minutes or until thickened, stirring constantly with wire whisk. Remove from heat, and stir in the rum. Serve warm. Yield: 1-1/4 cups (serving size: 2 tablespoons). NUTRITIONAL INFORMATION: CALORIES 299 (11% from fat); PROTEIN 9.2g; FAT 3.5g (sat 1.3g, mono 1.3g, poly 0.9g); CARB 57g; FIBER 1.1g; CHOL 28mg; IRON 1.3mg; SODIUM 290mg; CALC 203mg NUTRITIONAL INFORMATION FOR RUM SAUCE: CALORIES 69 (21% from fat); PROTEIN 1g; FAT 1.6g (sat 0.5g, mono 0.6g, poly 0.5g); CARB 12.3g; FIBER 0g; CHOL 2mg; IRON 0.1mg; SODIUM 40mg; CALC 31mg Posted to FOODWINE Digest 26 Jun 97 by Lynn McKee on Jun 26, 1997