Cajun Bread Pudding:Rum Sauce,Soft Cre

For pudding:Pour small amount of melted marg in 13x9" pan,swirl around to cover bottom & sides.Beat eggs,sugar til thickened,3-4 min.Add vanilla, nutmeg,cinnamon,milk plus reserved marg.Beat on low speed.Stir in raisins, pecans.Pour over bread.Stir to evenly distribute raisins & nuts.Allow bread to absorb all liquid,30-45 min.Press bread down often to cover all cubes.Bake til crusty & golden brown,45-60 mins.Cool to lukewarm,slice into squares. Rum Sauce:Cream marg,sugar til light & fluffy.Put in top of double boiler over simmer water.Cook 20 min,whisk often.Whisk 2 T.marg-sugar mix into beaten eggs,then whisk in 2 T. more.Whisk egg mix into marg/sugar mix.Cook over simmering water 4-5 min,whisking constantly.Cool slightly.Whisk in rum. Soft Cream:Chill beaters & med bowl til very cold.Beat ingredients on med-high til soft peaks form 3-4 min.Do not beat.Cover tightly,refrigerate til served. To serve:On individual plates,place spoonful of warm rum sauce,a square of pudding,large dollop of soft cream.