To make Puerto Rican bread pudding, tear the bread of choice into small pieces, using 1 and 2 loaves. Slightly stale bread is preferred for Puerto Rican bread pudding. Mix the bread into a batter, and bake at 350 degrees Fahrenheit for about an hour.
After breaking up the bread, mix 2 cans evaporated milk, 2 eggs, 1 teaspoon vanilla, 1 teaspoon salt, 1 stick melted butter and 1 can coconut milk into a large bowl. Stir the ingredients until the mixture is smooth. Add 1 quart of regular milk. Add the desired amount of regular sugar for flavor. Mix it again, and add as much cinnamon and raisins as desired.
Grease a large pan with a nonstick spray or butter, and pour the mixture into the pan. Bake at 350 degrees Fahrenheit for about an hour. Test the pudding for doneness by poking it with a toothpick. If the toothpick comes up clean, the bread pudding is ready.
Let the bread pudding cool by refrigerating it, or let it sit at room temperature. Cut it into square or rectangular pieces once it is ready to serve. Puerto Rican bread pudding is often served with whipped cream or other toppings.