Savory Chorizo Bread Pudding: A Hearty and Flavorful Delight

The aroma of sizzling chorizo still transports me back to my grandmother’s kitchen. She wasn’t afraid to experiment, and one Sunday morning, instead of her usual sweet bread pudding, she decided to throw in some spicy chorizo, peppers, and cheese. The result was this incredible savory bread pudding, a dish that became a family favorite and one I still crave on chilly mornings. It’s a testament to the fact that some of the best recipes are born from using what you have on hand and a little bit of culinary daring.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12
• Yield: Two 9×13 inch pans
• Dietary Type: Not specified, but can be modified (see variations)

Ingredients

• 3 tablespoons olive oil
• 1 lb chorizo sausage, no casing
• 1 1⁄2 cups finely chopped onions
• 1⁄2 cup finely chopped bell pepper, any color
• 1 cup thinly sliced leek
• 12 hamburger buns, cut in 1-inch cubes
• 1 lb medium cheddar, grated
• 1 lb Monterey Jack cheese, grated
• 4 ounces chopped green chilies
• 16 large eggs, beaten well
• 2 cups half-and-half
• 4 dashes Tapatio salsa picante hot sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3⁄4 cup sour cream

Equipment Needed

• Two 9×13 inch baking pans
• Large skillet
• Very large bowl
• Medium bowl
• Kitchen Aid mixer or large mixing bowl
• Whisk

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease two 9×13 inch baking pans thoroughly with cooking spray or butter. This will prevent the bread pudding from sticking and ensure easy removal.
3. In a medium bowl, combine 1 1/2 cups of the cheddar cheese and 1 1/2 cups of the Monterey Jack cheese. Toss them together to ensure they are well mixed. Set this cheese mixture aside; it will be used later.
4. In a large skillet, cook the chorizo sausage over medium heat, breaking it up with a spoon as it cooks. Continue cooking, stirring occasionally, until the chorizo is fully cooked and no longer pink. Drain any excess grease from the skillet.
5. Add the finely chopped onions, bell pepper, and thinly sliced leek to the skillet with the cooked chorizo. Sauté the vegetables until they are tender and slightly softened, about 5-7 minutes. Stir frequently to prevent burning.
6. Place the hamburger bun cubes in a very large bowl. This bowl needs to be large enough to hold all the ingredients comfortably.
7. Add the cooked chorizo mixture and the chopped green chilies to the bowl with the bread cubes. Toss gently but thoroughly until the bread cubes are evenly coated with the chorizo and vegetable mixture.
8. Add the unmixed cheeses in two additions to the bread and chorizo mixture, tossing well after each addition to distribute the cheese evenly throughout. This ensures that every bite will have cheesy goodness. Set the mixture aside.
9. In a large bowl (or the bowl of a stand mixer), beat the eggs, half-and-half, Tapatio hot sauce, salt, and pepper together until the mixture is well combined and frothy. The hot sauce adds a subtle kick, but you can adjust the amount to your taste.
10. Pour the egg mixture over the bread/chorizo mixture. Fold gently but thoroughly until the bread is mostly saturated with the liquid. Be careful not to overmix, as this can make the bread pudding dense.
11. Turn the bread pudding mixture into the prepared baking pans, dividing it evenly between the two pans. Level the surface of the bread pudding in each pan, but do not smooth it down too much. You want some texture on top for the cheese to melt into.
12. Bake in the preheated oven at 350°F (175°C) for 50 minutes, or until the bread pudding is evenly puffed and golden brown. A toothpick inserted into the center should come out mostly clean.
13. Remove the baking pans from the oven. Spread the top of each bread pudding evenly with sour cream.
14. Sprinkle the remaining mixed cheeses evenly over the sour cream-covered tops.
15. Return the baking pans to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
16. Remove from the oven and let cool slightly before serving.

Expert Tips & Tricks

• Make-Ahead Option: You can assemble the bread pudding the night before and store it, covered, in the refrigerator. This allows the bread to fully absorb the liquid, resulting in a richer flavor and texture. Add the sour cream and remaining cheese just before baking.
• Spice Level Adjustment: Adjust the amount of Tapatio hot sauce to suit your spice preference. You can also add a pinch of cayenne pepper for extra heat. Alternatively, use a milder hot sauce or omit it altogether for a less spicy version.
• Bread Variety: While hamburger buns work well, you can also use other types of bread, such as French bread, sourdough, or even croissants. Just make sure to cut them into roughly 1-inch cubes. Stale bread works best, as it absorbs the liquid more effectively.
• Vegetable Variations: Feel free to add other vegetables to the chorizo mixture, such as mushrooms, zucchini, or spinach.

Serving & Storage Suggestions

Serve the savory chorizo bread pudding warm, straight from the oven. It’s delicious on its own or as a side dish to a salad or soup.

To store leftovers, let the bread pudding cool completely. Cut it into portions and store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions for 1-2 minutes, or bake in a preheated oven at 350°F (175°C) until heated through. You can also freeze the bread pudding for longer storage. Wrap individual portions tightly in plastic wrap and then place them in a freezer bag. Frozen bread pudding can be stored for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	809.6 kcal	N/A
Calories from Fat	519 g	64%
Total Fat	57.7 g	88%
Saturated Fat	28.2 g	141%
Cholesterol	377.3 mg	125%
Sodium	1335.7 mg	55%
Total Carbohydrate	29.5 g	9%
Dietary Fiber	1.6 g	6%
Sugars	5.7 g	22%
Protein	42.4 g	84%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the chorizo with vegetarian chorizo or a mixture of sautéed mushrooms and black beans.
• Gluten-Free: Use gluten-free hamburger buns or bread.
• Dairy-Free: Use dairy-free cheese alternatives and a plant-based milk substitute, like almond or soy milk, in place of the half-and-half. Omit the sour cream or substitute with a dairy-free alternative.
• Spicier Version: Add more Tapatio hot sauce, a pinch of cayenne pepper, or some chopped jalapeños to the chorizo mixture.
• Italian Twist: Use Italian sausage instead of chorizo and add some sun-dried tomatoes and basil to the vegetable mixture.

FAQs (Frequently Asked Questions)

Q: Can I use day-old bread for this recipe?
A: Absolutely! In fact, day-old or slightly stale bread works best for bread pudding, as it absorbs the liquid mixture more effectively without becoming mushy.

Q: Can I freeze leftover bread pudding?
A: Yes, you can freeze bread pudding. Wrap individual portions tightly in plastic wrap and then place them in a freezer bag. It can be stored in the freezer for up to 2-3 months.

Q: How do I prevent the bread pudding from being too soggy?
A: Make sure not to over-saturate the bread with the egg mixture. Gently fold the mixture until the bread is just coated. Also, ensure your oven temperature is accurate to prevent under-baking.

Q: Can I use different types of cheese in this recipe?
A: Yes, you can experiment with different cheeses! Gruyere, pepper jack, or even a sharp provolone would be delicious additions or substitutions.

Q: Is it necessary to use hot sauce?
A: No, the hot sauce is optional. If you prefer a milder flavor, you can omit it altogether or use a milder hot sauce. It adds a subtle kick, but the recipe is still delicious without it.

Final Thoughts

I encourage you to try this savory chorizo bread pudding recipe! It’s a delightful twist on a classic dish and a guaranteed crowd-pleaser. Feel free to adapt it to your own tastes and preferences. Don’t be afraid to experiment with different cheeses, vegetables, or spices. And if you make it, please share your feedback and variations with me! I’d love to hear how it turns out for you. Serve it with a crisp green salad and a glass of your favorite beer for a truly satisfying meal. Enjoy!