📝 About This Recipe
While often served sweet, this savory interpretation of Budín de Pan transforms humble day-old bread into a luxurious, custard-soaked bake inspired by the bold flavors of Latin American comfort food. This dish features smoky Spanish chorizo, roasted poblano peppers, and the nutty richness of Manchego cheese, all bound together in a golden, silky custard. It is the ultimate fusion of a traditional bread pudding and a hearty enchilada bake, offering a sophisticated depth of flavor that is perfect for a festive brunch or a cozy dinner.
🥗 Ingredients
The Bread Base
- 8 cups Bolillo rolls or French baguette (cubed into 1-inch pieces, ideally day-old and slightly stale)
- 2 tablespoons Unsalted butter (melted, for greasing the baking dish)
The Savory Filling
- 8 ounces Spanish Chorizo (diced small; use Mexican chorizo if you prefer a spicier, crumbled texture)
- 1 large Poblano pepper (roasted, peeled, seeded, and diced)
- 1/2 cup Red onion (finely diced)
- 3 Garlic cloves (minced)
- 2 cups Fresh baby spinach (roughly chopped)
The Custard & Cheese
- 6 Large eggs (at room temperature)
- 2 cups Whole milk (full fat provides the best texture)
- 1 cup Heavy cream
- 1.5 cups Manchego cheese (shredded; substitute with Chihuahua or Monterey Jack if needed)
- 1 teaspoon Smoked paprika (Pimentón de la Vera)
- 1 teaspoon Kosher salt (adjust to taste based on saltiness of the chorizo)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 1/4 cup Fresh cilantro (chopped)
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic baking dish with the melted butter to ensure the pudding doesn't stick.
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2
Place the cubed bread in a very large mixing bowl. If your bread is fresh, toast the cubes in the oven for 10 minutes until they feel dry to the touch.
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3
In a medium skillet over medium heat, sauté the diced chorizo until the fat renders and the edges become crispy (about 5-7 minutes).
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4
Add the red onion to the skillet with the chorizo. Cook for 3-4 minutes until the onion is translucent and softened.
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5
Stir in the minced garlic and diced roasted poblano. Cook for just 1 minute until fragrant, then add the chopped spinach. Stir until the spinach is just wilted.
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6
Pour the warm chorizo and vegetable mixture over the bread cubes. Add 1 cup of the shredded Manchego cheese and toss everything together until evenly distributed.
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7
In a separate bowl, whisk together the eggs, milk, heavy cream, smoked paprika, salt, and black pepper until perfectly smooth.
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8
Pour the custard mixture over the bread and filling. Use a large spoon or your hands to gently press down on the bread cubes, ensuring every piece is submerged and starting to soak up the liquid.
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9
Let the mixture sit at room temperature for at least 15-20 minutes. This 'soaking' phase is crucial for a uniform, pudding-like texture.
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10
Transfer the mixture to the prepared baking dish. Level the top and sprinkle the remaining 1/2 cup of Manchego cheese over the surface.
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11
Bake for 45-55 minutes. The budín is done when the top is golden brown and puffy, and the center is set but still has a slight, slight jiggle.
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12
Remove from the oven and allow it to rest for 10 minutes. This allows the custard to finish setting so you can cut clean, beautiful squares.
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13
Garnish with fresh cilantro and sliced green onions just before serving to add a pop of brightness and color.
💡 Chef's Tips
For the best texture, use 'stale' bread; if your bread is fresh, cube it and leave it on a sheet tray overnight to dry out. If using Mexican chorizo (raw), ensure you drain the excess fat after frying so the pudding doesn't become greasy. Don't skip the resting time before baking; this allows the bread to hydrate fully, preventing dry pockets in the final dish. You can assemble this the night before, cover with foil, and refrigerate; just add 10 minutes to the baking time the next morning. To check for doneness, insert a knife into the center; if it comes out clean with no liquid custard, it is ready.
🍽️ Serving Suggestions
Serve with a side of spicy Salsa Verde or a dollop of Mexican Crema to cut through the richness. A crisp arugula salad with a lime-shallot vinaigrette makes for a perfectly balanced lunch pairing. Pair with a chilled Hibiscus Iced Tea (Agua de Jamaica) or a crisp Sauvignon Blanc. For a brunch setting, serve alongside fresh sliced avocado and a few dashes of your favorite hot sauce.