Before we begin, you will need to place your rolls on a sprayed baking pan and cover it with sprayed wrap. Let it rise.
Place your raisins in a small bowl and add water until the raisins are covered. Let them sit for at least an hour.
Bake Rolls by following the directions on the package. Meanwhile, in a large bowl combine eggs, juice, 1 cup of butter, cinnamon, condensed milk, evaporated milk, and ½ cup of brown sugar. Blend them until combined well. Drain soaking raisins and add ¼ cup of raisins into the mixture.
Once the rolls are cool, cut them into small pieces and place them in a bowl.
Add the coconut milk to moisten. Make sure all of the bread has had coconut milk. I mixed it with my hands to make sure all the bread is moistened. Set aside.
Take a casserole pan and spray it with non-stick cooking spray, preferably butter flavor. Set aside.
In a small sauce pan heat ¼ cup of butter on low heat. Now add 1 cup of brown sugar turn heat to medium and stir. Continue stirring until sugar is well melted. Remember, your mixture is going to cook longer in the oven so stir until well melted. It will have the consistency of melted chocolate. Make sure you do not burn the sugar.
Place the melted mixture in the casserole pan making sure that the entire bottom of the pan is covered with mixture. I found it clumped until it started to cool and then I was able to spread it over the entire pan bottom.
Now sprinkle the remaining raisins in the pan over the melted mixture. Add your bread soaked in coconut milk into the large bowl with the egg mixture. Stir so that all is moistened and wet. Pour the mixture into the pan over the sugar mixture.
Bake at 375 degrees for 45 minutes.