GMA Recipe: Wolfgang Puck's Savory Sausage and Herb Pudding

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Wolfgang Puck's Savory Sausage and Herb Pudding
From chef and author Wolfgang Puck
Monday, March 6, 2006

What do you do after cooking for thousands at the Academy Awards Governor's Ball? Cook brunch, of course! Chef Wolfgang Puck made this feast for the celebrities to enjoy on Good Morning America.

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 Parmesan

1 tablespoon sage, chopped

1 teaspoon rosemary, chopped

1 tablespoon parsley, chopped

2 cups heavy cream

4 eggs

Salt

Freshly ground black pepper

Directions

Allow bread to dry out the night before, or toast. Preheat oven to 375° Fahrenheit.

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

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

In another medium bowl, combine the cream and eggs, making sure eggs are well mixed. Add sausage and onion mixture to bread, and mix. Incorporate cream and egg mixture thoroughly, until bread is soaked. Season with salt and pepper.

Place into mold or pan lined with parchment paper. Place in oven and cook for 35 minutes until golden brown.

Yield: Serves 6-8

Recipe copyright Wolfgang Puck ©2006