Chorizo, capsicum and parsley bread pudding
- 09.03.2017
- 317
Bake up a savoury bread and butter pudding of chorizo and capsicum for a weeknight main to keep the whole family happy.
Recipe «Chorizo, capsicum and parsley bread pudding» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- Preheat oven to 180C/160C fan-forced. Lightly grease a 10-cup-capacity ovenproof dish with oil.
- 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.
- 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.
- Bake for 55 minutes or until golden and just set. Stand for 5 minutes. Serve.