Chorizo and capscium savoury bread pudding

No, there's no mistake. It is a bread pudding. But it's not a dessert. It's simply a delicious mixture of sourdough, chorizo, olives and mushrooms, all held together with cheese and eggs. Kind of like the best brunch you will ever have.

  • 1 hr 30 mins cooking
  • Serves 8
  • Print


Savoury bread pudding
  • 40 gram (1½ ounces) butter
  • 3 fresh chorizo sausages (340g)
  • 8 thick slices sourdough bread (800g)
  • 6 green onions (scallions)
  • 1/2 cup (100g) seeded green olives
  • 150 gram (5 ounces) drained char-grilled red capsicum (bell peppers)
  • 1/4 cup finely chopped fresh oregano
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 cup (120g) coarsely grated cheddar cheese
  • 8 eggs
  • 3 cup (750ml) milk


Savoury bread pudding
  • 1
    Have butter at room temperature.
  • 2
    Slice chorizo thinly; cook in medium frying pan until browned both sides. Drain on absorbent paper.
  • 3
    Cut crusts from bread. Spread bread with butter; cut in half. Lay half the bread, overlapping slightly, in base of oiled shallow 3-litre (12-cup) ovenproof dish. Trim and coarsely chop onion. Halve olives. Sprinkle half the onion, half the chorizo, half the capsicum, half the herbs, half the olives and half the cheese over bread; season. Repeat layers.
  • 4
    Whisk eggs and milk in large jug until combined; season. Pour egg mixture over bread in dish. Cover; refrigerate overnight.
  • 5
    Preheat oven to 160°C/325°F.
  • 6
    Place dish on oven tray. Bake about 50 minutes or until set.


You need to begin this recipe a day ahead. Serve with a tomato salad.

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