Savory Chorizo Bread Pudding - cooking recipe

Ingredients

3 tablespoons olive oil
1 lb chorizo sausage, no casing
1 1/2 cups finely chopped onions
1/2 cup finely chopped bell pepper, any color
1 cup thinly sliced leek
12 hamburger buns, cut in 1-inch cubes
1 lb medium cheddar, grated
1 lb monterey jack cheese, grated
4 ounces chopped green chilies
16 large eggs, beaten well
2 cups half-and-half
4 dashes tapatio salsa picante hot sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup sour cream

Preparation

Pre-heat oven to 350°F.
Grease 2 9x13 pans.
In a medium bowl, toss together 1 1/2 cups cheddar and 1 1/2 cups monterey jack cheese. Set aside.
In a large skillet, cook chorizo, stirring occasionally.
Add all vegetables and saute until tender.
Place bread cubes in very large bowl. Add chorizo mixture and green chilis, toss until coated.
Add unmixed cheeses in two additions, tossing well each time. Set aside.
In a large bowl (kitchen aid bowl), beat eggs, half-and-half, Tapatio, salt and pepper until well mixed and frothy.
Poor over bread/chorizo mix and fold until bread is mostly saturated. Turn into prepared pan. Level surface but do not 'smooth'.
Bake at 350F for 50 minutes or until evenly puffed.
Spread top with sour cream and sprinkle with mixed cheeses.
Return to oven and bake 5 -10 minutes or until cheese is melted. Serve.