• Preheat the oven to 350 degrees.
• Add the evaporated milk and the condensed milk to a large mixing bowl followed by the eggs.
• Whisk the mixture well until the eggs are well incorporated with the milk.
• Melt the butter for a few seconds in the microwave or in a saucepan.
• Add the butter, cinnamon, vanilla extract, and salt.

  Stir the mixture well. Set aside.
• Break the bread apart into 1 or 2 inch chunks with your fingers or cut with a knife.
• Pour the milk, egg mixture on top of the bread pieces and stir.
• Break the bread in the mixture using your hands or use a whisk.

  Allow the bread to soak and break down in the mixture for about 10 minutes.
• Add the raisins if using them.

  Note: I like to presoak the raisins in 2 tablespoons of rum for 20 minutes or so and then add the raisins and the rum they have been soaking in into the mixture. But this step is not necessary, you can simply add the raisins to the mixture without soaking them in rum.
• Stir the mixture well.

  Grease the pan you will be using to bake the bread pudding with butter.

  Note: I used an 8x8 inch mold that's 2 inches deep. You can use a bigger mold just note your budin will be smaller in height.
• Add the mixture to the mold and bake.

  Depending on the mold you use and your oven, the budin will take anywhere from 40 minutes to an hour or slightly more.

  As the budin is cooking, you will notice it will rise quite a bit. This is normal.
• You will know when the budin is done when you insert a knife to the center and the knife comes out clean.

  You will also notice the budin is not jiggly in the center but instead firm.
• Allow the budin to cool and rest for 40 minutes or so on your kitchen countertop and then refrigerate for a few hours or preferably overnight.

To Make Rum Sauce

• Add the milk to a saucepan over medium heat followed by sugar, vanilla extract, and rum. Stir.
• Slowly stir in the cornstarch. Make sure to continue stirring or the sauce will clump up.

  The sauce will start to thicken.
• When it gets to a consistency of maple syrup the rum sauce is done.

  Cover and refrigerate.

To Serve Budin de Pan

• Remove the budin from the refrigerator

  If serving with the rum sauce, pour sauce over the top or serve on the side for your guests to enjoy.

  Note: You will have to re-stir the rum sauce before serving or pouring over the budin.
• Cut the budin into 2-inch squares or into 1-inch width slices.

  Enjoy!