Savory Chorizo Bread Pudding

This is my 'ghetto' version of KathyP53 's Savory Bread Pudding. I did a lot of substitutes with what I had.

• Ready In: 50 mins
• Serves: 12

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

Directions

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