Bodín de Pan

From various sources, books, etc. Mainly, however, from here


  • 1/2 cup raisins, soaked in rum
  • 1 lb French bread or any bread, preferably at least a day old, torn into little pieces, hard crust removed,
  • 2 cups of milk
  • 1 tsp vanilla
  • 1 cup sugar
  • 4 eggs, well beaten, room temperature
  • 1 stick cinnamon
  • 2 cloves
  • skin of lemon or orange
  • 7 Tbsp butter
  • caramel, enough to line the bottom of whatever mold you’re using; I used a bread pan, others have used bundt cake pans


  1. Prepare the caramel (that takes a while)
  2. Soak the raisins for the duration of the preparation, preferably at least 1/2 hour
  3. Put lemon/orange skin, cloves, cinnamon stick in the milk and heat it until it begins to boil (watch as it will foam up!)
  4. Meanwhile, put the pieces of bread in a bowl.
  5. Pour the boiling milk through a sieve into the bowl of bread, leave it for 15 min to cool.
  6. Turn oven on for 350 F
  7. While waiting, melt butter for 2 min in microwave on low
  8. Blend the soaked bread, preferably with a hand blender, until there are no more clumps
  9. Put the stuff in a mixing bowl, add the sugar and melted butter on it, and mix until well blended.
  10. Fold in the raisins without the rum (you can add the rum too for a different flavor and wetter consistency)
  11. In the mold first pour in the cooled caramel, then add this batter; it should be liquidy.
  12. Bake for 45 – 60 minutes, until the center is firm but a stick coming out should still be a little wet. It’s not a cake!


During baking the batter will rise!


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