2 qt. whole wheat bread cubes
2 c. drained and chopped canned apples
1 c. raisins
2 c. Eagle Brand sweetened condensed milk
1 1/4 tbsp. cinnamon
1 1/3 c. whole eggs
1 1/2 c. hot water
1/4 c. melted butter
1 1/2 tsp. vanilla

Preheat oven to 350 degrees. In large bowl, combine bread cubes, apples and raisins. In lightly greased 9x13 inch pan, place bread mixture. In bowl, combine Eagle Brand and cinnamon; mix well. Stir in beaten eggs. Add water, butter and vanilla; mix well. Pour egg mixture over bread cubes completely moistening bread. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Cool slightly. Serve warm with Rum Sauce or ice cream. Refrigerate unused portions.

RUM SAUCE:

In saucepan, melt 1/2 cup butter; stir in 1 cup heavy cream and 2 cups firmly packed light brown sugar. Over medium heat, cook and stir until mixture comes to a boil. Remove from heat; stir in 1/4 cup rum. Cool slightly. Refrigerate unused portions. Makes 2 cups.