Here's another idea for an eggnog dessert:

Bread pudding:
2 cups Skim milk
1 tsp Vanilla
1 cup Sugar
1 tsp Nutmeg
2 eggs
10 cups (12 oz) French Bread cubes 1"
2/3 cups raisins

Rum Sauce:
1 cup Firmly packed brown sugar
1/2 cup light corn syrup
2 Tbs Rum
2 Tbs margarine or butter
1/2 tsp Vanilla

Heat oven to 350°. Spray a 13x9x3 (3 quart) baking dish with non-stick spray. Set aside. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Let set for 10 min. to soak. Bake for 40-45 minutes or until knife inserted in center comes out clean.

Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding.