Rebeneda

Rebeneda is a traditional Spanish dish originating from the region of Galicia, located in the northwest of Spain. The name "rebeneda" comes from the Galician word "rebenedo," which refers to the dish's characteristic texture—soft, moist, and slightly chewy. It is a type of bread pudding or custard made primarily from stale bread, milk, eggs, and sugar, often flavored with cinnamon or citrus zest. The dish has roots in Galician peasant cuisine, where it was a practical way to use up leftover bread.

The preparation of rebeneda typically involves soaking stale bread in warm milk, mixing it with eggs, sugar, and spices, then baking it until golden and set. Variations exist across different Galician towns, with some adding local ingredients like Galician wine, brandy, or even seafood. It is often served warm, sometimes drizzled with honey or accompanied by a sprinkle of cinnamon.

Rebeneda is a beloved dessert in Galician culture, often enjoyed during festive occasions, family gatherings, or as a comforting treat. Its simplicity and versatility have made it a staple in both home kitchens and traditional taverns (*pazos* and *pulperías*). While it shares similarities with other European bread puddings, such as *pudding de pan* in Portugal or *pain perdu* in France, rebeneda holds a distinct place in Galician culinary heritage.

Today, rebeneda remains a symbol of Galician hospitality and resourcefulness, celebrated for its warmth and nostalgic appeal. It continues to be passed down through generations, reflecting the region’s rich agricultural traditions and love for hearty, flavorful dishes.