Easy Homemade Spanish Savory Bread Pudding
This comforting Spanish savory bread pudding, known as 'Migas' style, transforms day-old bread into a golden, aromatic dish with eggs, chorizo, and vegetables. It's a rustic, easy-to-make meal that's perfect for using up leftover bread and is deeply satisfying.
Ingredients
Ingredients
- 6 cups day-old crusty bread cut into 1-inch cubes (about 1/2 lb)
- 4 large eggs lightly beaten
- 1 cup whole milk
- 1 cup chicken or vegetable broth
- 4 oz Spanish-style chorizo diced (ensure it's pork-free, e.g., beef-based), optional for vegetarian version omit
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup fresh parsley chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes or in the microwave. Make-Ahead: Assemble the dish up to the soaking step, cover, and refrigerate overnight. Add 10 minutes to the baking time. Variations: For a vegetarian version, omit the chorizo and add 1 cup of sautéed mushrooms and bell peppers. Substitute milk with plant-based milk for a dairy-free option. Serve with a side of simple green salad for a complete meal.