Chorizo bread pudding
Nothing succeeds like excess and I had a bout of excessive cooking over the weekend. The boy came home and he brought a friend with him. So, naturally, I started ticking off all his favorite foods. And chorizo is at the top of the list along with Little Smokies and sausage balls. Do you detect a pork pattern here? He is my son.
Here’s the thing about chorizo. There’s two kinds. One of them is a hard sausage and the other, Mexican chorizo, is a soft one. In my opinion, you always want to go for the Mexican. You have to seek it out like a sneaky food detective. My beloved Publix carries only one brand that hides out in the sausage section of the meat case. The most reliable place to find Mexican chorizo is at a – wait for it – Mexican grocery store! If you have never been in a Mexican grocery store you are in for a real treat. Nobody does pastries like the people of Mexico. I have to avert my eyes as I walk by the pastry display because I am afraid I will just grab a shopping cart and pile it high.
So Noah was thrilled with his chorizo break pudding. In fact, he took the leftovers back to school in Tupperware that I will obviously never see again and which is probably stuck, unwashed, somewhere under his bed right now. That’s O.K. That’s his roommate’s problem now.
Chorizo and Peppers Bread Pudding
1 pound Mexican chorizo
2 peppers, one red and one yellow, diced
1 medium onion, diced
8 cups bread, cut into cubes
8 large eggs, beaten
2 ½ cups whole milk
½ cup cream
8 ounces Mexican melting cheese, shredded
Remove the casings from the chorizo and sauté in a heavy skillet until the meat is well browned. Remove and reserve. Saute the peppers and onion in the leftover chorizo grease until soft and beginning to brown.
Place the bread cubes in a 9-by-13 baking dish. Beat together the eggs, milk and cream and add the shredded cheese.
Top the bread cubes with the chorizo, pepper and onion. Pour the egg mixture over the casserole and refrigerate overnight. Bake for 30 minutes at 350 degrees.