Chorizo, capsicum and parsley bread pudding

Cooking Appetiziers Chorizo, capsicum and parsley bread pudding

Bake up a savoury bread and butter pudding of chorizo and capsicum for a weeknight main to keep the whole family happy.

Lables: Low carb Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C/160C fan-forced. Lightly grease a 10-cup-capacity ovenproof dish with oil.
  2. Heat oil in a large frying pan over medium heat. Add chorizo and onion. Cook, stirring, for 5 to 7 minutes or until golden. Drain on a plate lined with paper towel.
  3. Meanwhile, whisk milk, cream, eggs and parsley in a jug. Layer bread in prepared dish. Spoon chorizo mixture and peppers between bread slices. Pour over egg mixture. Sprinkle with parmesan. Season with pepper.
  4. Bake for 55 minutes or until golden and just set. Stand for 5 minutes. Serve.

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1 tbsp olive oil
2 chorizo sausages, thinly sliced
1 large brown onion, thinly sliced
1 1/2 cups milk
3/4 cup thickened light cooking cream
4 eggs
1/4 cup finely chopped fresh flat-leaf parsley leaves
8 thick slices crusty bread, halved crossways
4 fetta-stuffed peppers, thinly sliced
2 tbsp finely grated parmesan

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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