Chorizo Custard Stuffing
Preheat oven to 350 degrees 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.Advertisement
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.
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.
Serve with Lemon-Thyme Spiraled Pork Loin.
1 1/2 lean protein, 1 fat, 1/2 starch