Wolfgang Puck's Oscar Brunch

Brunch like a star.

March 6, 2006 — -- After supervising the menu for the Governor's Ball following the Academy Awards, chef Wolfgang Puck prepared a post-Oscars brunch for "Good Morning America." Check out what some celebrities will be enjoying on the morning after the big night.

Savory Sausage and Herb Pudding

4 cups brioche, medium cubed

4 cups French bread, medium cubed with crust removed

¼ 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


Freshly ground black pepper

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