Budin de Pan con Pasas (bread pudding with raisins)
Yield: 6 Servings

1/2 lb Bread
2 c Milk (you might use 1 cup milk and 1 cup heavy cream)
2 c Cream of coconut (Coco López)
4 Egg; beaten (sometimes I use 6 eggs)
4 tb Butter
1/4 ts Salt
1 c Sugar
1 tsp Cinnamon powder (sometimes I use 1 tsp Vanilla and a pinch of cinnamon)
1 c Raisins
3 tb Flour

Cut the bread in small pieces and dump on water just to cover it. Let them stand for 10 minutes and then grind it. Add the milk and cream of coconut. With a hand blender mix the cream milk and bread. Add the rest of the ingredients. Put in a greased mold (we use Pam) and bake in a moderate (350 F) oven for 40 to 60 minutes. Options: for flavoring we put the raisins in a bowl and then fill up to cover with rum. we then put the raisins with the rum on the mix.