Puerto Rican Pudding

PUERTO RICAN PUDDING 2 cans evaporated milk Raisins (as many or few as desired) 1 stick butter, melted 1 tsp. vanilla flavoring 1 tsp. salt 1 to 2 c. sugar (or to taste) 2 eggs 1 can cream of coconut 1 qt. regular milk 1 1/2 loaves bread or equivalent (preferably old or stale bread) Cinnamon powder (optional) First, break up bread into small pieces. Add evaporated milk, eggs, vanilla, salt, butter, coconut milk. Mix well with a wooden spoon, then add regular milk and sugar. Mix again. Then add raisins and cinnamon. (Be sure to separate the raisins if clumped together.)  Use non-stick spray or grease pan with butter. Pour into rectangular large pan (like a lasagna pan, not aluminum ones). Bake at 350 degrees for 1 hour or until toothpick comes up clean from center. Cool. May store at room temperature or refrigerate. Cut into square pieces. May be served with whipped cream on top.

Contributed by :

 * World Recipes Y-Group