Apple-Cinnamon Bread Pudding with Ginger Ale Sauce

Ingredients

• 20.5 ounce peach pie filling canned
• 0.3 cup brown sugar 
• 6 cups cinnamon bread cubed 15 slices
• 3  eggs beaten
• 0.5 cup ginger ale 
• 0.5 teaspoon ground cinnamon 
• 2 packets apple cinnamon oatmeal instant recommended: Quaker Oats
• 2 cups milk 
• 0.5 cup raisins 
• 0.5 teaspoon rum extract 
• 1.5 teaspoons rum extract 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 package whipped topping mix recommended: Dream Whip

Equipment

• bowl
• oven
• knife
• whisk
• baking pan
• hand mixer

Directions

1. In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
2. Preheat oven to 350 degrees F.
3. Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
4. For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form.
5. Serve bread with a dollop of sauce. Cover and chill until ready to use.