Puerto Rican Pudding

Preheat oven to 350°F (175°C). Cut the stale bread into small cubes and set aside.

In a large mixing bowl, combine the melted butter, sugar, and salt, stirring until the sugar is dissolved and the mixture is well blended.

Beat the eggs in a separate bowl, then add them to the butter-sugar mixture and stir to combine thoroughly.

Pour in both cans of evaporated milk and the quart of regular milk, stirring constantly to ensure even distribution. Add the vanilla flavoring and mix well.

Stir in the can of cream of coconut until fully incorporated into the custard mixture.

Add the bread cubes to the custard, folding gently and allowing them to soak for 2 to 3 minutes. Distribute the raisins throughout, stirring to ensure even incorporation.

Pour the pudding mixture into a greased 9x13-inch baking dish, spreading it evenly. If using cinnamon powder, sprinkle it over the top for garnish and flavor.

Bake in the preheated oven for 40 to 45 minutes, until the pudding is set but still slightly creamy in the center and the top is lightly golden.

Remove from the oven and allow the pudding to cool for 10 to 15 minutes before serving. The pudding will continue to set as it cools.