Ingredients:

  • 1 pound (450g) crusty bread (such as sourdough or baguette), cut into 1-inch cubes
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 ounces (115g) Spanish chorizo, casing removed and diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 8 ounces (225g) sharp cheddar cheese, grated
  • 2 tablespoons fresh thyme leaves, chopped
  • Optional: 1/4 cup chopped fresh parsley for garnish

Instructions:

  1. Cube the bread and place it in a large bowl.
  2. Melt butter in a skillet over medium heat. Add onion and cook until softened. Add chorizo and garlic; cook until chorizo is browned and crispy. Remove from heat.
  3. In a separate bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
  4. Pour the custard over the bread in the large bowl. Gently toss to coat. Add the cooked chorizo mixture, cheddar cheese, and thyme. Press the bread mixture down to ensure it's submerged in the custard. Cover and refrigerate for at least 1 hour, or up to overnight.
  5. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Pour the bread pudding mixture into the prepared dish.
  6. Bake for 45-55 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center. A knife inserted into the center should come out mostly clean.
  7. Let cool for at least 10 minutes before serving. Garnish with fresh parsley, if desired.