Gluten Free Savory South of the Border Bread Pudding Recipe
Updated Mar 02, 2021, Published Nov 13, 2016
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A big Thanksgiving turkey dinner is great and I love turkey but let’s face it, the best part of a Thanksgiving dinner is the sides! I especially love stuffing, such as this Gluten Free Savory South of the Border Bread Pudding Recipe. Or dressing, depending on where you live or how you cook it.
To save time and effort, cooking a turkey unstuffed really is the best way to go. You don’t have to worry about getting the stuffing inside the turkey to the proper temperature for safety while trying not to over-cook the turkey itself.
So, making stuffing, or dressing, on the side like a casserole is the perfect solution.
I consider this stuffing recipe similar to bread pudding. It is made basically the same way; soaking toasted bread in a sort of custard, then baking it. Thus, I have decided to call it “savory bread pudding.”
It is packed with flavor and quite frankly, you don’t have to wait for Thanksgiving to make this. It is a delicious main dish all on its own.
I start with toasted pieces of Schar Artisan Baker bread (love the taste and texture – no air holes inside) and cornbread. Then I add all sorts of south of the border flavors – chorizo, corn, red peppers, jalapeño, cheese – seriously, how can this not be great?
Gluten Free Savory South of the Border Bread Pudding Recipe
Ingredients
- 14 ounce Schar Artisan Baker White or Multigrain Bread – 12 slices
- 1 batch homemade gluten free cornbread or prepared and baked gluten free cornbread from a mix
- 8 large eggs
- 2 cups gluten free chicken broth
- 2 cups heavy cream or full-fat coconut milk
- 1 ½ teaspoons kosher or fine sea salt
- 1 teaspoon black pepper
- 3 cups grated cheddar cheese or dairy free cheese shreds
- 1 tablespoon olive oil
- 1 ½ pounds Mexican chorizo
- 1 large white onion, diced
- 3 celery stalks, thinly sliced
- 1 red bell pepper, seeded, deveined, and diced
- 1 jalapeño pepper, seeded, deveined, and minced
- 1 ½ cups frozen corn kernels
- 1 teaspoon ground cumin
- Gluten free non-stick cooking spray
Instructions
- Preheat the oven to 350 degrees.
- Cut the bread slices into about 1-inch pieces and place on a baking sheet in a single layer. Crumble the cornbread onto another baking sheet and spread into an even layer. Toast both bread for 20 minutes, flipping once. Remove from oven and let cool slightly. Leave oven on.
- In a very large mixing bowl, whisk together the eggs, chicken broth, cream, salt, pepper and 2 cups grated cheese. Add the toasted bread and corn bread and stir well. Let sit for 20 – 30 minutes, stirring occasionally.
- While the breads are soaking, heat the olive oil in a large skillet over medium-high heat. Remove the casing from the chorizo and crumble into the skillet. Cook, stirring and breaking up the chorizo until cooked through, about 5 minutes. Add the onion, celery, red pepper, jalapeño, corn, and cumin and cook, stirring occasionally until the vegetables are softened and cooked through. About 10 minutes. Let cool slightly then stir the mixture into the bread mixture, mixing well.
- Spray a deep-dish lasagna pan or large rectangular baking dish with non-stick cooking spray. Spread the mixture into the pan, top with the remaining 1 cup cheese and bake for 45 – 55 minutes or until golden brown
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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