Savory Bread Pudding: A Culinary Comfort

I remember the first time I tasted savory bread pudding. It was at a small, bustling café in New Orleans, the air thick with the scent of spices and chicory coffee. The dish, a warm and comforting concoction of bread, cheese, and andouille sausage, was a revelation. It was so unexpected, so different from the sweet bread puddings I knew, and yet so utterly satisfying. That day, I realized the versatility of bread pudding, and it’s been a favorite brunch dish to create for guests ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8
• Yield: 1 casserole
• Dietary Type: Not specified

Ingredients

• 3 tablespoons olive oil
• ¾ cup finely chopped onion
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped green onion
• ¾ lb chorizo sausage, chopped
• ⅓ cup chicken broth or ⅓ cup vegetable broth
• 2 ½ cups evaporated milk
• ½ cup half-and-half
• 8 cups French bread, cut in 1-inch cubes
• 8 large eggs, beaten well
• 8 ounces sharp cheddar cheese, grated
• 8 ounces Monterey Jack pepper cheese, grated
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• ¾ cup sour cream
• ½ cup grated Parmesan cheese

Equipment Needed

• Large skillet
• Large mixing bowl
• 9×13 inch casserole dish
• Aluminum foil

Instructions

1. Begin by preheating your oven to 325 degrees Fahrenheit (160 degrees Celsius). This lower temperature allows the bread pudding to cook evenly without drying out.

2. In a large skillet, heat the olive oil over medium-high heat. The oil should shimmer slightly, indicating it’s ready for the next step.

3. Add the chopped chorizo sausage to the skillet and cook until it’s well-browned, rendering its flavorful fats. This usually takes about 5-7 minutes. Be sure to break up the sausage as it cooks.

4. Introduce the finely chopped onion, red bell pepper, and green onion to the skillet with the cooked sausage. Saute these vegetables until they soften and become fragrant, about 3 to 4 minutes. This step builds a depth of flavor that infuses the entire dish.

5. Pour in the chicken broth (or vegetable broth if you prefer a lighter flavor profile) and cook, stirring constantly, for one minute. This deglazes the pan, lifting up any browned bits that have stuck to the bottom and adding another layer of complexity to the flavor.

6. Remove the skillet from the heat and set aside.

7. In a large mixing bowl, combine the French bread cubes, evaporated milk, and half-and-half. Stir gently to ensure all the bread pieces are evenly coated with the liquid.

8. Allow the bread mixture to sit and soak for about 10 minutes, or until the milk is completely absorbed by the bread. This is crucial for creating the right texture in the finished bread pudding. The bread should be saturated but not mushy.

9. Add the cooked sausage and vegetable mixture from the skillet to the bread mixture. Fold gently to combine, distributing the sausage and vegetables evenly throughout the bread.

10. Add the beaten eggs, grated cheddar cheese, grated Monterey Jack pepper cheese, cayenne pepper, salt, and fresh ground pepper to the bread mixture. Again, fold gently to combine all the ingredients without overmixing.

11. Butter a 9×13 inch casserole dish to prevent sticking. Spoon the bread pudding mixture into the prepared dish, spreading it out evenly.

12. At this point, you can prepare the bread pudding ahead of time. Cover the casserole dish tightly and refrigerate overnight. If refrigerated, remove from the refrigerator and allow to warm up on the counter for 30 minutes before baking.

13. Cover the casserole dish with aluminum foil and bake in the preheated oven at 325 degrees Fahrenheit for 50 minutes. The foil helps to retain moisture and ensures the bread pudding cooks evenly.

14. Remove the foil and continue baking for an additional 20 minutes. This allows the top of the bread pudding to brown and crisp up slightly.

15. Increase the oven temperature to 350 degrees Fahrenheit.

16. Spread the sour cream evenly over the top of the casserole. Sprinkle with the grated Parmesan cheese.

17. Bake uncovered for an additional 15 minutes, or until the top is browned and bubbly. A knife inserted into the center should come out relatively clean.

18. Remove the savory bread pudding from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together and the bread pudding to set slightly.

Expert Tips & Tricks

• For a spicier kick, add a pinch more cayenne pepper or use a spicier chorizo sausage.
• If you don’t have French bread, challah or brioche also work well.
• To prevent the edges from browning too quickly, you can loosely tent the casserole dish with foil during the last few minutes of baking.
• Don’t be afraid to experiment with different cheeses. Gruyere, Fontina, or even a smoked Gouda would add a delicious twist.
• Make sure the bread is slightly stale for optimal absorption of the milk and egg mixture.

Serving & Storage Suggestions

Serve the savory bread pudding warm, directly from the casserole dish. It’s delicious on its own or alongside a simple green salad or a cup of tomato soup. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350 degrees Fahrenheit until warmed through, or microwave individual portions. You can also freeze the bread pudding for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1392.2 kcal	N/A
Calories from Fat	558 g	40%
Total Fat	62.1 g	95%
Saturated Fat	29.2 g	146%
Cholesterol	323.7 mg	107%
Sodium	2441.2 mg	101%
Total Carbohydrate	141.9 g	47%
Dietary Fiber	6.1 g	24%
Sugars	8.3 g	33%
Protein	66.3 g	132%

Variations & Substitutions

• Vegetarian: Substitute the chorizo sausage with sautéed mushrooms, spinach, or roasted vegetables like zucchini and eggplant.
• Gluten-Free: Use gluten-free bread cubes instead of French bread.
• Spicy: Add a finely chopped jalapeño pepper to the sausage and vegetable mixture for an extra kick.
• Herby: Incorporate fresh herbs like thyme, rosemary, or sage into the bread pudding mixture for a more aromatic flavor.
• Seafood: Substitute the chorizo with cooked shrimp or crabmeat for a coastal-inspired twist.

FAQs (Frequently Asked Questions)

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to 24 hours in advance and store it in the refrigerator. Just be sure to let it sit at room temperature for 30 minutes before baking.

Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with your favorite cheeses. Gruyere, provolone, or even a spicy pepper jack would all be delicious.

Q: Can I freeze this bread pudding?
A: Yes, you can freeze the bread pudding for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Q: What if I don’t have evaporated milk?
A: You can substitute evaporated milk with regular milk or half-and-half, but the bread pudding may not be as rich and creamy.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when the top is golden brown and bubbly, and a knife inserted into the center comes out relatively clean.

Final Thoughts

This savory bread pudding is a delightful and versatile dish that’s perfect for brunch, lunch, or even a light dinner. With its combination of savory sausage, flavorful vegetables, and creamy cheese, it’s sure to be a crowd-pleaser. Don’t be afraid to experiment with different ingredients and variations to create your own signature version. I encourage you to try this recipe and let me know what you think. Pair it with a crisp green salad and a glass of your favorite white wine for a truly memorable meal. Happy cooking!