Budin de Coco

Recipe
* 16 Oz stale French bread or Puerto Rican pan sob
* 1.5 Cups of white refined sugar or vegan certified sugar
* 1 Can evaporated milk
* 2 Cans of coconut milk
* 1 Can of condensed milk
* 1/2 Cup of cream of coconut
* 1 Teaspoon of Vanilla extract or paste
* 1 Teaspoon of Coconut extract
* 1 Teaspoon of Cinnamon
* 1/2 Teaspoon of nutmeg
* 3 Tablespoons of unsalted butter – melted
* A pinch of salt
* 1 Cup of golden raisins or to your liking
* 4 Large eggs
* 2 Tablespoons of light brown or dark sugar
* 3/4 Cup of sweetened shredded coconut or as desired
* 1 Cup of spiced rum for soaking the raisins
* 1/4 Cup of rum from the soaked raisins
* Use a 9″ x 3″ round baking pan

Bake the bread pudding at 350 degrees fahrenheit for about 1 hour to 1 hour and 20 minutes. Check the bread pudding at 1 hour by inserting a fork, if it looks clean or with just a bit wet, it’s all done.
Remove the baking pan from the water bath and place it aside for it to cool.
After 30 minutes insert a knife and scrape the edges , so when you turn it upside down to unfold it is not stuck to the baking pan.
Once the bread pudding is cool you may unfold it and serve or put it inside the refrigerator if you like to serve it cold.

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