1 (21 oz.) can cherry pie filling
3 c. bread cubes (about 4 slices)
1/4 c. butter
1 tbsp. lemon juice
3/4 c. semisweet mini chocolate chips
1/2 c. sugar
1 c. skim milk
1/2 c. egg substitute and 1 whole egg or 3 eggs
1/2 tsp. rum extract

Spread pie filling in 1 1/2 quart microproof tube pan (or improvise one by setting a glass in center of 2 quart microproof casserole). Sprinkle bread cubes evenly over pie filling. Microwave butter in microproof small bowl on HIGH for 45 seconds or until melted; drizzle evenly over bread. Sprinkle with lemon juice and then chocolate chips. Combine sugar, milk, eggs and rum extract in small bowl; beat well. Pour slowly over mixture in tube pan; pressing cubes gently into milk mixture. Cover with sheet of waxed paper. Microwave on medium (50%) 17 to 19 minutes or until bread is almost set, rotating 1/4 turn every 5 minutes, or use a turntable. Let stand covered with waxed paper for 30 minutes. Serve warm, scooping onto serving dish with cherries on top. Serves 8.