Peachy Bread Pudding

This is a low-fat dessert.

1 loaf French bread, cut into 1-inch cubes
1 (16 ounce) can light sliced peaches, drained
1/2 cup raisins
2 eggs
2 egg whites
3/4 cup granulated sugar
1 (12 ounce) can evaporated skim milk
2 cups skim milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon butter flavoring
1 teaspoon coconut flavoring
1 tablespoon vanilla extract

Heat oven to 350 degrees F. Spray a 3-quart baking dish with vegetable cooking spray. Place bread cubes in dish. Add peaches and raisins to bread, mixing gently.

In a bowl, combine eggs and egg whites with sugar and mix well. Add evaporated milk, skim milk, spices and flavorings; blend well. Pour egg mixture evenly over bread and press bread with fork so it will soak up liquid. Bake for 30 to 40 minutes. Insert knife near center; if it comes out clean, it is done.

Sauce:
2 tablespoons light margarine
2 tablespoons flour
1 1/3 cups skim milk
1 tablespoon rum flavoring

Melt margarine in a small saucepan and add flour and sugar, mixing well. Add milk, stirring constantly. Cook until mixture comes to a boil; boil 1 minute. Remove from heat and stir in flavoring.

Serve over hot bread pudding.