Starters, Snacks, Light Meals

Tomatillo Bread Pudding with Chorizo and Spinach | Print |
(20 votes, average 3.70 out of 5)

Serves 6 to 8 as a main dish
  • 1 package (15 ounces) pork chorizo, fully cooked, grease drained
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 6 large eggs
  • 1 quart (4 cups) milk, preferably whole
  • 1 jar (16 ounces) Frontera Tomatillo Salsa, plus more for serving
  • 1 teaspoon salt
  • ½ cup chopped fresh cilantro
  • 1 loaf (1 pound) crusty French or sourdough bread, cut into ¾ inch cubes
  • 1 cup grated queso anejo (aged Mexican cheese), Romano or parmesan cheese
  1. Crumble chorizo into a large nonstick skillet. Cook, stirring, until thoroughly cooked, about 10 minutes. Drain off all fat. Squeeze out as much water as you can from the thawed spinach.
  2. Whisk the eggs in a very large bowl until well combined. Whisk in the milk, 1 jar of salsa and salt. Stir in the drained chorizo, squeezed spinach and cilantro.
  3. Add the bread cubes. Mix and stir well so that all the cubes are saturated with the egg mixture. For best results, let soak for about 1 hour.
  4. Heat oven to 350 degrees. Stir the bread mixture well, then scoop the bread mixture evenly into an oiled 13 x 9 inch baking dish.  Sprinkle the cheese over the top.
  5. Bake until crusty, golden brown and just set in the middle, about 1 hour. Let stand for several minutes. Serve cut into squares. Pass extra salsa.