2Put dehydrated fruit into a small sauce pan with 1 1/2 cup of water. Simmer 20 minutes, until rehydrated.
3Place cubed bread into large mixing bowl. Add the sugar, the cardamon and the cinnamon. Stir to mix (or use your hands). Pour milk over the cubes and mix well with a spatula. Drain the fruit and pour the fruit over the cubes. In a 2 cup measuring cup, melt the butter. Pour it over the cubed bread. Then measure the cup of heavy cream in the same cup. Add the eggs to the cream and mix thoroughly.
4Pour the egg/cream mixture over the cubes and mix thoroughly. Be sure to press down on the bread to help it absorb the milk mixture.
5Transfer the entire mixture into a 9x13 baking pan (I used glass). Bake for about 45 minutes (mixture will puff up).
6Let pudding cool down a bit, but do serve it while still warm. If you must refrigerate any leftovers, just reheat in the microwave.
7To make the sauce, over low heat stir together the splenda, brown sugar, butter, heavy cream and corn syrup. When the butter has melted, turn off the heat and let cool a few minutes. Then, add the vanilla and rum. Makes about 1 1/2 cups of sauce.
8Serve the bread pudding with the warm rum sauce and enjoy!