The pazo bandullo or Galician bandullo It is a traditional Galician dessert very similar to a bread pudding. It is prepared with inexpensive ingredients and is considered a recipe for use, since leftover bread, eggs and nuts are the main elements. It is typically consumed at Carnival, although it can be prepared all year round.
As it has few ingredients, this time we have made sure to use the best. We are going to try this homemade dessert with nutritious free-range eggs from hens raised in the wild in the Galician pastures of Pazo de Vilane. These free-range eggs have a yellower yolk, a cleaner white and a delicious flavor rich in the nutrients of the hens’ pasture.
Although not so popular today, the aromas of this bandullo from Pazo de Vilane They bring back many memories of parties, celebrations, and family moments. We invite you to return to tradition and discover how to make Galician bandullo in a few steps.
Ingredients to make Pazo de Vilane-style Bandullo:
How to make Pazo de Vilane-style Bandullo:
Chop the bread into small pieces and put it to soak in a bowl with the milk for about 40 minutes.
Trick: if possible, it is best to use bread that is very dry.
Add all the ingredients to the mixture of milk and bread (raisins, pine nuts, lemon zest and sugar), minus the eggs and butter.
Melt butter over low heat and pour it into the bowl as well. Stir slowly and mix all the ingredients well.
Beat the eggs and incorporate them. Stir everything with a wooden spoon.
Butter a long mold and sprinkle with flour. You can also place a greaseproof paper on the bottom.
Pour the mixture. Fill only half or three-quarters of the capacity of the pan to prevent it from coming out when it rises in the oven.
Place the mold in the oven in a bain-marie. The easiest thing is to fill the tray with water and preheat the oven with heat up and down at 180 ºC. Then cook for about 45 minutes, counting from when the water in the pan boils.
Do not open the oven door in these minutes. Once time passes, you can confirm if it is ready by pricking with a knife or toothpick and verifying that it comes out clean. Let cool before unmolding.
Clever! You can serve the pazo bandullo accompanied by freshly whipped cream, as well as you can enjoy it cold with vanilla ice cream and red fruit. Acidic fruits are very good for this dessert.
Other Galician desserts
If you want to try and enjoy more desserts from the Galician gastronomy, be sure to try some of our favorites and enjoy a traditional, home-cooked cuisine that is perfect to enjoy at parties and with the family: