Preheat your oven to 350º, gather your stale loaf and a rectangular cake pan, and begin to roughly break apart the bread in the pan.
In a separate pyrex or bowl, whisk together 1 can coconut condensed milk, 1 can coconut evaporated milk, 1 ½ cup non-dairy milk, 2 tbsp agave, 3 tsp cinnamon, 2 tbsp rum, and 1 tsp vanilla extract until well combined.
Pour the mixture over bread in the cake pan and begin massaging the mixture into the stale bread until the bread begins to resemble almost a pudding texture.
Add in the raisins and combine.
Bake for 25-30 minutes until the top becomes golden. You can tell the pudding is ready by inserting a toothpick or knife in the middle and it comes out clean.
While the pudding is in the oven, mix ¼ cup agave with 1 tbsp rum to serve as a glaze for the pudding once it is finished baking.
Puncture a few holes on top and pour agave glaze over the pudding while it’s still hot. Enjoy!