Savory Chorizo Bread Pudding Recipes

SAVORY ROSEMARY BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
• Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
• Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
• Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

SAVORY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.
• In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet; cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.
• Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage; let cool.
• Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture; toss to combine and transfer to baking dish.
• In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade; pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.
• Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler; broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
• Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
• In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
• Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
• Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
• Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

SAVORY CHORIZO BREAD PUDDING

Steps:

• Pre-heat oven to 350°F.
• Grease 2 9x13 pans.
• In a medium bowl, toss together 1 1/2 cups cheddar and 1 1/2 cups monterey jack cheese. Set aside.
• In a large skillet, cook chorizo, stirring occasionally.
• Add all vegetables and saute until tender.
• Place bread cubes in very large bowl. Add chorizo mixture and green chilis, toss until coated.
• Add unmixed cheeses in two additions, tossing well each time. Set aside.
• In a large bowl (kitchen aid bowl), beat eggs, half-and-half, Tapatio, salt and pepper until well mixed and frothy.
• Poor over bread/chorizo mix and fold until bread is mostly saturated. Turn into prepared pan. Level surface but do not 'smooth'.
• Bake at 350F for 50 minutes or until evenly puffed.
• Spread top with sour cream and sprinkle with mixed cheeses.
• Return to oven and bake 5 -10 minutes or until cheese is melted. Serve.

SAVORY CHEESE BREAD PUDDINGS

Steps:

• PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.) HEAT oil in a large pot over medium-high heat; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer. STIR in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat. WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined; whisk in remaining milk. WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated. SPOON mixture into muffin pans (mixture doesn't expand in oven, so you can make larger ones if you prefer). BAKE for 15 to 20 minutes or until tops are lightly browned.