4 slices of
can of coconut milk
can of condensed milk
Tbsp. butter or margarine, melted
cup of sugar
1 Tbsp. vanilla
cup of raisins
teaspoon of cinnamon
Heat the sugar in a heavy saucepan over low heat, stirring constantly,
until the sugar is melted and golden brown.
Coat a 1 1/2 quart casserole with the sugar syrup and let it
harden (about 10 minutes).
In a large bowl, beat the eggs slightly. Add
the remaining ingredients except the bread and mix with a whisk.
Crumble the bread into this mixture slowly and
incorporate. Don't over-mix - it should be slightly lumpy.
Pour the mix into the casserole.
Place the casserole into a larger rectangular pan that
is at least 2 inches deep. Place both of these into an oven
that's been preheated to 350 degrees (F).
Pour hot water into the larger pan to within 1/2 inch of the
top of the casserole.
Bake for approximately one hour and fifteen minutes,
until a toothpick comes out clean when inserted into the center
of the budín.
Let cool. Refrigerate.
When ready to serve, invert the budín onto a serving
platter or plate. The caramel syrup will cover the budín.
refrigerated. May be served at room temperature.