Savory Bread Pudding

A rustic, savory take on Portuguese pudding: a dense, melting bread crumb soaked in milk and eggs, studded with grilled chorizo and black olives. The crust is deeply golden, offering a sharp contrast to the soft center.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 884
• Protein: 43 g
• Carbs: 74 g
• Fat: 45 g

Ingredients

• 500 g Country bread ( stale, cubed )
• 500 ml Whole milk
• 4 piece Egg
• 150 g Chorizo ( cubed )
• 1 piece Onion ( minced )
• 2 piece Garlic ( minced )
• 100 g Emmental cheese ( grated )
• 50 g Black olive ( pitted )
• 10 g Flat-leaf parsley ( chopped )
• 20 g Salted butter ( for the dish )
• 1 pinch Black pepper ground
• 100 g Queijo da Ilha ( grated )

Instructions

1. Bread preparation

   Cut the stale country bread into large 2 cm cubes. The bread must be very dry to absorb the mixture without turning into mush.

2. Sautéing the filling

   In a pan, sauté the chopped onion and garlic with the chorizo cut into small pieces. The chorizo should release its red, fragrant fat, and the onions should be translucent.

3. Custard mixture

   In a large mixing bowl, whisk the eggs with the whole milk. Add the black pepper. Do not add too much salt, as the chorizo and cheeses are already salty.

4. Soaking and assembly

   Mix the bread, chorizo filling, olives, grated emmental, and queijo-da-ilha. Pour the egg mixture over it. Press down with your hands so each piece of bread is heavy and soaked with liquid.

5. Baking

   Butter a baking dish and pour in the preparation. Bake at 180°C until the pudding is firm to the touch and the top is well-browned and crispy.

Chef's tips

• Let the bread soak for at least 30 minutes before baking; it's the secret to a consistent texture.
• If the top browns too quickly, cover with parchment paper to finish cooking the center without burning the crust.

Storage

Store in the refrigerator for up to 3 days. Reheat in the oven at 150°C to restore the crispiness.