Pudin De Pan (Cuban Bread Pudding)

• 1 loaf French Bread Or Any Stale Bread You Have Around The House
• 1 can (12 Oz. Can) Evaporated Milk
• 1/2 cups Whole Milk, Or 2% Or Cream
• 1/2 cups Sugar, Or To Taste
• 1/2 cups Melted Butter
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cups Sliced Almonds Or To Taste, I'm Pretty Generous With These
• 1 box (Small Snack-size 1.5 Oz. Box) Raisins, Or More If You Love Raisins

1. Cut up your bread into chunks and put them in a mixing bowl. The harder the bread, the better this comes out. You can use really any kind of bread.
2. Pour the can of evaporated milk and about half the milk over the bread and allow it to soak up for about 5 or 6 hours. It should be absorbed but not liquidy. If it needs more milk, put it in now and let it soak for another hour or so until it's soft and absorbed. Pour in the sugar, butter, eggs and vanilla and mix together with a spoon. Then add the raisins and almonds.
3. Pour into a greased baking pan (I usually use a casserole pan or a square pan) and bake at 350 degrees for about an hour. It should be golden and when you insert a toothpick, it should be clean.
4. Enjoy!

bread, milk, milk, sugar, butter, eggs, vanilla, these, raisins

Taken from tastykitchen.com/recipes/desserts/pudin-de-pan-cuban-bread-pudding/ (may not work)