Good Morning America Recipes

Wolfgang Puck's Bread Pudding With Berries

The Ingredients For This Bread Pudding Can Be Tweaked For All Seasons

The acclaimed chef prepares pan-roasted chicken.
Servings:Over 8
Difficulty: Moderate
Cook Time: min

"I make this beautiful bread pudding all the time when I cook on HSN because it's so good, and most important, it's very easy to make. You can make it with fresh berries in spring and summer, and in the fall and winter substitute sautéed diced apples, dried fruit or even chocolate chips. I love to eat this for breakfast as much as I do for dessert. It looks especially nice when I make it in the paella pan." -- Wolfgang Puck

Recipe courtesy Wolfgang Puck, "Wolfgang Puck Makes it Easy" Rutledge Hill Press, 2004/i>


  • 5 cups cubed stale brioche, challah croissants or French bread (crusts removed)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
  • 4 large eggs
  • 4 large egg yolks
  • Pinch of salt
  • 3 ounces semi-sweet chocolate, chopped
  • 1 cup berries
  • Cooking Directions

    Preheat the oven to 350 degrees F.

    Generously butter a 12-inch round oven-proof pan or a 3-quart baking dish.

    Combine the milk, cream, sugar, and vanilla bean in a saucepan and bring to a simmer. Stir to dissolve the sugar, then remove from the heat, cover the pan with plastic wrap and allow to steep for 15 minutes (if using vanilla extract you don't have to steep the mixture).

    Remove the vanilla pod, scraping all of the remaining seeds into the milk.

    Meanwhile, spread the bread cubes on a baking sheet and place in the oven.

    Toast until golden brown, 8 to 10 minutes.

    Remove from the heat and arrange in the baking dish in an even layer.

    Beat the eggs and egg yolks together in a bowl.

    Bring the milk mixture back to a simmer and remove from the heat.

    Making sure that the mixture is not simmering, whisk 1/2 cup into the egg yolks.

    Combine well, then whisk the tempered eggs back into the milk mixture. Scrape in all of the egg mixture with a rubber spatula.

    Pour the custard mixture over the bread and let sit for 5 minutes.

    Gently press the bread down into the custard mixture. Gently fold in chocolate and top with the berries.

    Place the baking dish in a roasting pan and fill the roasting pan with enough water to come halfway up the sides of the baking dish.

    Bake 45 minutes, until set and the top is just beginning to color.

    Remove from the oven and allow to cool. Serve warm, room temperature, or cold.

    Other Recipes That You Might Like
    Recipe: Wolfgang Puck's Take on Caprese Salad
    Wolfgang Puck Presents a Twist on the Classic Italian Salad
    Recipe: Wolfgang Puck's Pan-Roasted Chicken
    The Chef Shares His Secret to Making Moist Roast Chicken Every Time
    Sandra Lee's Apple-Pecan Bread Pudding
    Slow Cooker Bread Pudding
    Eddie Jackson's Slow-Cooker Bread Pudding
    End Your Meal on a Sweet Note
    Gustavo's French Toast Bread Pudding
    Try this Breakfast Inspired Dessert
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS