In a blender, grind instant oatmeal into a fine powder. Set aside.
In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour.
Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours or until a knife inserted in center comes out clean.
To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.
Recipe courtesy of Sandra Lee