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 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 BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

SAVORY ASPARAGUS BREAD PUDDING

Steps:

• Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
• Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
• In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
• Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
• Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
• Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.

SWEET & SAVORY BREAD PUDDING

Steps:

• Preheat oven to 400°F, Lightly butter a 9x13-inch glass baking dish; set aside.
• Tear or cut bread into 1-inch pieces. Place bread pieces in a large mixing bowl; set aside.
• In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Add 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes or until slightly softened. Set aside to cool.
• Drizzle the olive oil over the bread pieces, and toss gently. Add the brown sugar, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and chopped thyme leaves. Toss the ingredients together until the bread pieces are well coated.
• In another bowl whisk together the heavy cream, eggs, and brandy. Pour the cream mixture over the bread mixture. Add the cooled vegetables, and toss gently until the bread is well coated with the custard mixture (but the bread still reamins in chunks).
• Spoon the mixture into the buttered baking pan. Bake for 40 to 45 minutes, or until the bread pudding is puffed and golden.

SAVORY BREAD PUDDING

Steps:

• Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
• Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.

SIMPLE AND RUSTIC SAVORY BREAD PUDDING

Steps:

• Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly.
• In large bowl, whisk the eggs.
• Add the milk, wine or broth, and whisk again.
• Tear the buns into medium to large pieces and add into the milk mixture.
• Soak for 5 minutes.
• Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper.
• Grease a casserole dish or deep pie plate.
• Bake at 325 degrees for 35 minutes or so.

SAVORY BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Heat oil in large skillet over medium high heat. Add sausage and cook until well-browned. Add onions, bell peppers, and green onions and saute until soft, 3 to 4 minutes. Add chicken broth and cook, stirring, for one minute. Remove skillet from heat.
• Place bread cubes in large mixing bowl. Add milk and half and half and stir. Allow to set until milk is completely absorbed, about 10 minutes.
• Add onion, peppers, and sausage mixture to bread. Fold in beaten eggs, cheeses, and seasonings. Spoon mixture into buttered 9 x 13" casserole. Can be made ahead and refrigerated overnight at this point. Remove from frig and allow to warm up on counter for 30 minutes before baking. Cover with foil and bake for 50 minutes. Remove foil and bake an additional 20 minutes. Increase oven temperature to 350 degrees. Spread sour cream over top of casserole and sprinkle with Parmesan cheese. Bake uncovered for additional 15 minutes, or until browned on top.