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.
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