May 22, 2009

Savory Chorizo and Onion Bread Pudding

Leftover French bread. There is never a shortage of it in our house.
We buy a baguette, gros pain, or campaillette almost every other day and usually don't finish the entire loaf.

So what do you do with it all?
There aren't any village dogs to carry it away since our neighbor's dog, Goomy, passed on. And the village cats don't want it.
There are only so many things you can do with croutons and breadcrumbs.
My New Orleans Bread Pudding is so decadent and rich, and I think should be saved for special occasions. (Husband might disagree. I think he would gladly eat it every day)
And I can't fathom just throwing it away.


My Greens Cookbook has a recipe for Savory Bread Pudding that I've glanced at over the years, and the other day, as I sat there looking at this big chunk of day old gros pain sitting on our kitchen counter and thinking that there was simply no more room in our freezer for more breadcrumbs, inspiration struck.

In the end I didn't use Deborah Madison's recipe. Kevin Weeks had a Savory Spanish Bread Pudding recipe on his blog, Seriously Good, that piqued my interest. I fiddled with it to work with what I had available, and the result was seriously good!


Savory Chorizo and Onion Bread Pudding
serves 4-6
  • 6 thick slices French bread (not a skinny baguette - I used gros pain)
  • 5 eggs
  • 2 ½ cups whole milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Spanish paprika
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 ounces dried Spanish chorizo, diced
  • 1 onion, diced
  • 1 tomato, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup grated Cantal entre-deux* (white Cheddar would also be good)
Set oven to 200 degrees F. Cut bread into 1-inch cubes and dry them in the oven, being careful not to brown them. If your bread is day old, this will take less time than if not. Keep checking it.

Heat the olive oil in skillet over medium heat and add the cut up chorizo. Cook for a couple of minutes, then add onion and sauté until onion is translucent. Add minced garlic and cook 1 more minute. Set aside to cool.

Raise oven heat to 400 degrees F.

In a big bowl, whisk together the milk, eggs, paprika, oregano, salt and pepper. Add the bread cubes, sautéed chorizo and vegetables,
and tomato, and leave it to sit for about 10 minutes, stirring a couple of times so the bread absorbs all of the liquid.

Pour into a lightly buttered,
8x8-inch square baking dish.
Bake for 10 minutes. Sprinkle with grated cheese and bake for another 20 minutes or until the pudding is puffed up and browned.

Serve immediately.

*I used Cantal Entre-Deux because I had a big chunk to use up. Parmesan or white Cheddar would also work.

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14 comments:

LoveFeast said...

This sounds utterly delicious!! I bet it would be good with a glass (or a pitcher) of sangria!

Alison said...

Ohmagawd. Yum.

spacedlaw said...

I don't normally toast my bread for the savoury pudding. Good idea.

Jennifer K said...

Such a great idea, looks delicious!

Nadege said...

That looks delicious! What a great way to use leftover bread instead of throwing it away.

Eileen said...

I have family in town next weekend, and I am going to make this.

Loulou said...

LoveFeast
Absolutely!

Alison
It was super delicious. Really soft and puffy and a great use of leftover stuff in the fridge.

spacedlaw
I think it allows better absorption and makes a better texture.

Jennifer
Let me know if you try it!

Nadège
I just can't bring myself to throw leftover bread away! So I need more recipes like this one.

Eileen
Great! Hope you enjoy it as much as we did.

Betty C. said...

This looks great, and also not that difficult. I love savory versions of things that are usually sweet (such as crumbles, clafoutis...)

Easy French Food said...

You need a donkey or a goat! Just kidding, looks like a great solution. I'm always throwing out half a baguette thinking I should use it in something, but had never thought of something not sweet. Think I might get off my duff and give this one a try. Thanks!

Loulou said...

Betty
Me too! I made a savory zucchini crumble once that was wonderful.
Hope you enjoy this one!

Easy French Food
You have a great idea there! :)

The recipe really turned out well. I will definitely make it again. Let me know what you think!

Wendy said...

That looks fabulous! My mother used to make something similar, but using cheese and onion and I never did ask her how she made it. I am going to try this - thanks!

Loulou said...

Wendy
It is a delicious dish and I hope you like it as much as I do.
Thanks for commenting!

Sush said...

I tried this recipe out and absolutely loved it, thank you! You can read about it here.
http://pursuitofhappieness.wordpress.com/2012/01/12/chorizo-onion-savoury-bread-pudding/

Loulou in France said...

Sush
Thanks so much for letting me know and for the link back to the recipe. I'm glad you enjoyed it!