bread-pudding

PUERTO RICAN BREAD PUDDING

2 cans evap­o­rat­ed milk

Raisins (as many or few as desired)

1 stick but­ter, melt­ed

1 tsp. vanil­la fla­vor­ing

1 tsp. salt

1 tbsp. bak­ing pow­der

1 to 2 cups sug­ar (or to taste)

2 eggs

1 can cream of coconut

1 qt. reg­u­lar milk

12 loaves bread or equiv­a­lent

Cin­na­mon pow­der

First, break up bread into small pieces. Add evap­o­rat­ed milk, eggs, vanil­la, salt, but­ter, coconut milk,baking pow­der . Mix well with a wood­en spoon, then add reg­u­lar milk and sug­ar. Mix again. Then add raisins and cin­na­mon.

Use non-stick spray or grease pan with but­ter. Pour into rec­tan­gu­lar large pan. Bake at 350 degrees for 1 hour or until tooth­pick comes up clean from cen­ter. Cool and store at room tem­per­a­ture or refrig­er­ate. Cut into square pieces. Can be served with whipped cream on top if desired.