Pazo de Vilane style Bandullo recipe

The bandullo de pazo or bandullo gallego is a traditional Galician dessert very similar to a bread pudding. It is prepared with cheap 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 some nutritious free-range eggs from chickens raised in freedom in the Galician pastures of Pazo de Vilane. These free-range eggs have a yellower yolk, cleaner white, and a delicious flavor rich in nutrients from grazing hens.

Although it is not so popular today, the aromas of this bandullo from Pazo de Vilane bring back many memories of parties, celebrations and family moments.

Ingredients to make Pazo de Vilane-style Bandullo:

• 500 milliliters of whole milk
• ½ loaf of stale bread in crumbs
• 100 grams of raisins
• 1 handful of pine nuts
• Lemon zest
• 2 tablespoons of butter
• 6 tablespoons of sugar
• 6 eggs

How to make Pazo de Vilane-style Bandullo:

1. Chop the bread into small pieces and put it to soak in a bowl with the milk for about 40 minutes.
2. Tip: if possible, it is best to use a bread that is very dry.
3. Add all the ingredients to the mixture of milk and bread (raisins, pine nuts, lemon zest and sugar), except the eggs and butter.
4. Melt the butter over low heat and pour it into the bowl as well. Move slowly and mix all the ingredients well.
5. Beat the eggs and incorporate them. Stir everything with a wooden spoon.
6. Grease a long mold with butter and sprinkle with flour. You can also place a baking paper in the background.
7. Pour the mixture. Fill only half to three-quarters of the way to prevent it from spilling out when it rises in the oven.
8. Put 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 to 180 ºC. Then, cook for about 45 minutes counting from when the water in the tray boils.
9. Do not open the oven door in these minutes. Once the time has passed, you can confirm if it is ready by poking it with a knife or toothpick and verifying that it comes out clean. Let cool before unmolding.
10. Clever! You can serve the bandullo de pazo accompanied with freshly whipped cream, as well as you can enjoy it cold with vanilla ice cream and red berries. Acidic fruits go super well with this dessert.