GMA Recipe: Savory Sausage and Herb Bread Pudding

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Savory Sausage and Herb Bread Pudding
From chef and author Wolfgang Puck
December 9, 2003

Pair this savory side dish with Wolfgang's Rack of Pork with Prunes and Dates for a holiday dinner your guests will never forget.

Ingredients

4 cups brioche, medium cubed

4 cups French bread, medium cubed with crust removed

1/4 cup butter

1 cup white onion, fined diced

1 cup Italian pork sausage, sweet or spicy

1 tablespoon shredded Parmesan cheese

1 tablespoon sage, chopped

1 teaspoon rosemary, chopped

1 tablespoon parsley, chopped

2 cups heavy cream

4 eggs

Salt

Freshly ground black pepper

Directions

1. Allow bread to dry out the night before, or toast.

2. Preheat oven to 375 degrees F.

3. In a sauté pan over medium heat, melt the butter then sweat the onion until translucent. Add pork sausage. Allow to cook for about 1 minute. Set aside.

4. In a medium bowl, mix bread, Parmesan, sage, rosemary and parsley. Set aside.

5. In another medium bowl, combine the cream and eggs, making sure eggs are well mixed.

6. Add sausage and onion mixture to bread, and mix. Incorporate cream and egg mixture thoroughly, until bread is soaked. Season with salt and pepper.

7. Place into mold or pan lined with parchment paper.

8. Place in oven and cook for 35 minutes until golden brown.

Yield: Serves 6-8

Recipe courtesy of Wolfgang Puck © 2003.