El Fogón de Frakie

While bread puddings exist across the globe, the Puerto Rican Budín de Pan is truly autóctono, a native treasure born from the ingenuity of our island’s kitchens. It is the ultimate expression of the «cocina de escasez,» where nothing was allowed to go to waste. By taking leftover Pan Sobao or Pan de Agua and infusing it with local spices, our ancestors created a dessert that is uniquely ours.

Unlike the lighter, bready versions found elsewhere, our Budín is famous for being incredibly dense, moist, and custard-like. Drenched in a rich golden caramel and perfumed with the warmth of cinnamon and vanilla, it has become a staple of every local repostería and holiday table. It’s a humble masterpiece that carries the history of Puerto Rico in every sweet, spiced bite.

 

Ingredient:

 

• 1 lb of bread
• 2 cups of sugar
• 1 ½ tbsp of ground cinnamon
• 5 cups of milk
• ¼ tsp of salt
• 2 tsp of vanilla
• 6 eggs
• ½ cup of raisins ( optional)
• ¾ cup of sliced walnuts

 

For caramel

• 1 cup of sugar
• ¼ cup of water

 

Methods:

 

• Prepare the caramel and pour it into the baking pan, coating the bottom evenly.
• Cut the bread into small pieces and soak it in the milk for 10 minutes.
• Blend the soaked bread until the mixture is completely liquified.
• Add the eggs, cinnamon, vanilla, sugar, and salt to the blender and pulse just until combined.
• Pour the mixture into a large bowl. * Fold in the raisins and walnuts.
  • Tip: Lightly coat them in a teaspoon of flour first so they don’t sink to the bottom.
• Pour the final mixture into the caramel-lined pan.
• Bake in a Baño de María (water bath) at 350°F, covered with aluminum foil, for approximately 1 hour or until a toothpick comes out clean.
• Cool and chill before flipping onto a plate. Decorate as optional.