Budin de Pan

Heat oven to 350°F. Place biscuits 1 to 2 inches apart on ungreased cookie sheet. Bake 13 to 16 minutes or until golden brown. Cool biscuits completely. Split biscuits in half, then tear biscuit halves into 1-inch pieces; place in large bowl.

In medium bowl, beat milk, sugar, eggs, butter, vanilla, cinnamon and salt with whisk until mixed.

Pour milk mixture over biscuit pieces in large bowl; stir in raisins. Let mixture stand 15 minutes, then use hands or wooden spoon to mash the bread for a creamy consistency.

Generously spray 9x5-inch loaf pan with cooking spray. Pour biscuit mixture into loaf pan; spread evenly in pan.

Place loaf pan in 13x9-inch baking dish; carefully pour warm water in baking dish, until water level comes halfway up sides of loaf pan.

Bake 1 hour to 1 hour 10 minutes, until at least 165°F in center and toothpick inserted in center comes out clean. Remove from oven and water bath; allow to completely cool 1 hour, then cover and refrigerate 2 hours. Turn upside-down onto serving plate; top with caramel sauce.