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For the Bread Pudding combine all of the dry ingredients and stir well. Add all of the other ingredients. the mixture should be very moist (like oatmeal) but not soupy. Pour the mixture into a battered 9x12 or larger baking dish. Place into a non-preheated oven and bake for approximately 1 hour and 15 minutes until the top is golden brown. Cover the top with the Rum sauce and server warm
for the Rum Sauce, mix the sugar and rum together in a small dish, melt the margarine and add it to the mixture. Cook on high for 2 minutes before spreading over the bread pudding.
This is a traditional Cajun desert which I usually modify. I generally add a bit more connamon and nutmeg than the recipe calls for. Enjoy!