Name: Chorizo, capsicum and parsley bread pudding
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 chorizo sausages, thinly sliced; 1 large brown onion, thinly sliced; 386.25 gm milk; 187.50 ml thickened light cooking cream; 4 eggs; 62.50 ml finely chopped fresh flat-leaf parsley leaves; 8 thick slices crusty bread, halved crossways; 4 fetta-stuffed peppers, thinly sliced (see note); 40.00 ml finely grated parmesan

Chorizo, capsicum and parsley bread pudding

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Create a delicious chorizo and capsicum bread pudding for a satisfying weeknight meal everyone will love.

Ingredients:

2 chorizo sausages, thinly sliced
1 large brown onion, thinly sliced
386.25 gm milk
187.50 ml thickened light cooking cream
62.50 ml finely chopped fresh flat-leaf parsley leaves
8 thick slices crusty bread, halved crossways
4 fetta-stuffed peppers, thinly sliced (see note)
40.00 ml finely grated parmesan

Instructions:

Preheat oven to 180C/160C fan-forced, then lightly oil a 10-cup ovenproof dish.
In a large frying pan over medium heat, sizzle chorizo and onion in oil until golden, about 5 to 7 minutes. Drain on a paper towel-lined plate.
Whisk together milk, cream, eggs, and parsley until smooth. Layer the bread in the dish. Spoon the chorizo mixture and peppers between the bread slices. Pour the egg mixture over the top. Sprinkle with parmesan and season with pepper.
Bake for 55 minutes, or until beautifully golden and perfectly set. Allow to rest for 5 minutes, then enjoy!

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