Chorizo Custard Stuffing

Chorizo Custard Stuffing

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From: Diabetic Living Magazine

This spicy chorizo stuffing is a great addition to any meal. A mixture of eggs, milk and half-and-half bakes up into a nice custard-like pudding that you'll be proud to put on the table.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 ounces whole-grain baguette-style French bread
  • 4 ounces cooked Spanish-style chorizo, chopped
  • 2 ounces Manchego cheese, shredded
  • ½ cup bottled, roasted red sweet peppers, drained and chopped
  • ½ cup thinly sliced green onions
  • 1¼ cups refrigerated or frozen egg product, thawed, or 5 eggs, lightly beaten
  • 1 cup fat-free milk
  • ½ cup fat-free half-and-half


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Tear bread into large pieces and place in a food processor. Cover and pulse with several on-off turns to make coarse crumbs. Transfer crumbs to a medium bowl and stir in chorizo, cheese, sweet peppers and green onions. Spoon mixture evenly into eight 6- to 8-ounce ramekins.
  2. In another medium bowl, whisk together eggs, milk and half-and-half. Slowly and evenly pour over bread mixture in ramekins. Using the back of a large spoon, press down lightly on the bread mixture so all the bread is moistened with egg mixture. Place ramekins in a 15x10x1-inch baking pan.
  3. Bake for 25 to 30 minutes or until a knife inserted in centers of ramekins comes out clean. Let stand for 10 minutes before serving in the ramekins.

Nutrition information

  • Serving size: 1 ramekin
  • Per serving: 166 calories; 9 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 12 g protein; 13 mcg folate; 126 mg cholesterol; 4 g sugars; 271 IU vitamin A; 27 mg vitamin C; 178 mg calcium; 2 mg iron; 432 mg sodium; 203 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ lean protein, 1 fat, ½ starch

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