Spanish Savoury Bread Pudding

A Spanish savoury bread and butter pudding, made with slices of French bread, coated in a homemade pepper and tomato pesto baked in a Manchego, egg and cream sauce flavoured with smoked paprika and parsley

Supplies

Serves 2 people

Ingredients

1 cloves garlic

1 tbsp olive oil

20 grams sun dried tomatoes(in oil)

1 Roast red pepper(jar) single pepper

salt and pepper to taste

2 egg

125 ml single cream

1/2 a french bread stick

50 grams manchego cheese

12 slices sliced chorizo

0.5 tsp smoked paprika

3 sprig fresh flat parsley

125 ml milk

Utensils

1 small bowl

1 hand liquidiser

1 Garlic crusher

1 grater

1 oven proof dish

1 jug

1 bowl

Step 1: Make the Pepper Pesto

Ingredients for step 1

1 cloves garlic, 1 tbsp olive oil, 20 grams sun dried tomatoes(in oil), 1 Roast red pepper(jar) single pepper

• peel and crush the garlic using the garlic crusher or chop finely
• blend the sun dried tomatoes, roast red pepper with the garlic using the hand liquidiser
• add the olive oil while continuing to blend the tomatoes until the pesto has a thick pouring consistency
• season with salt and pepper

Step 2: Make Egg Wash

Ingredients for step 2

2 egg, 125 ml single cream, 0.5 tsp smoked paprika, 125 ml milk

• set the oven to 180C 350F or gas mark 4
• add the cream and milk to the jug
• add the paprika to the jug
• add the eggs to the jug and beat

Step 3: Add Cheese to Egg Wash

Ingredients for step 3

salt and black pepper to taste, 50 grams Manchego

• finely grate the Manchego cheese add half to the jug
• mix the ingredients
• season with salt and pepper

Step 4: Prepare the Bread

Ingredients for step 4

0.5 French bread stick, 12 slices sliced chorizo

• cut the French stick into 2 cm slices
• spread a thick layer of the tomato pesto on one side of the bread
• place a slice of chorizo on each slice of bread
• organise the slices of bread in the oven proof dish

Step 5: Prepare and Cook the Spanish Savoury Pudding

Ingredients for step 5
3 sprig fresh flat parsley

• wash and finely chop the fresh parsley
• sprinkle the chopped parsley over the bread
• pour the cheese mixture over the bread
• leave the egg mixture to soak into the bread for 5 minutes, squash the bread a couple of times during this time
• sprinkle the remaining Manchego over the bread
• place the pudding in the oven to cook for about 25 minutes
• cook until the pudding is set and lightly golden brown