Cheese and Chorizo Bread Pudding

Hello Dear Reader,

I had never thought of making a savoury bread and butter type pudding before but as I wanted to use the brioche loaf I had in my freezer as a main dish not a dessert, I went searching for one. And sure enough it is an actual thing. Good on you google! As usual I found quite a few and then mashed them together in this scrumptious and very easy recipe. It is quite indulgent though, definitely not one to have on a regular rotation but once in a while would be fantastic!

That 750 gram loaf of unsliced brioche had been hanging around in the freezer for quite some time, I had picked it up on mark down intending to make my Overnight Creme Brûlée French Toast but I am so very glad that this savoury dish happened instead.

Ingredients for Cheese and Chorizo Bread Pudding, clockwise from top left-750 gram of brioche, cut into 1 inch cubes (please slice off the crusts first before cutting into cubes, I didn't do that and then it took far longer to slice the crust off each cube) 3 cups milk and 1 cup of cream (I use powdered milk as we don't drink dairy milk) 1/2 a red onion finely diced, 1 large or 2 small spring onions, sliced finely, 1 cup of grated cheese of choice, 2 chorizo (I use Aldi brand) diced, a good handful of parsley, finely chopped, 6 eggs and 2 teaspoon dried oregano

Add a splash of oil to a non stick, heavy based fry pan, on medium heat, then add the diced chorizo, the onion and spring onion. Sauté till the chorizo is starting to colour up a bit. Take off heat and leave to cool.

Meanwhile, in a large bowl, whisk together the eggs and the milk and cream mixture, whisk well. Now add the brioche cubes and give it a really good stir. Then add the grated cheese, oregano and parsley and again give it a really good stir, now gently fold through the chorizo mixture 

Pour and scrape into a large, greased casserole dish, mine measures 28 cm square

And bake in a 180C oven for 30 minutes or until puffed and golden

Serve this savoury pudding warm from the oven. I have to tell you this dish is wonderful, softly comforting and really truly delicious. It would be perfect for a special brunch or lunch and would transport well if you had to bring something along to a gathering. On the night we ate it, I served it with tomatoes and watercress, which was a lovely fresh balance to the soft and flavour packed pudding. 

Make it today.

Have a lovely day,

💗Fi

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