Silky custard, soft bread, and just a hint of spice make this bread pudding unforgettable.
Using brioche or challah takes it up a notch because they hold their shape and add a slight buttery touch.
I always whisk the eggs and sugar together thoroughly before adding the dairy, so the custard stays smooth.
Soaking the bread long enough is the difference between a rich, tender pudding and something too dense.
This is the kind of dessert that smells so good while baking, it’s nearly impossible to wait for it to cool!
How to Make Wolfgang Puck Bread Pudding
Ingredients
- 6 cups Bread (cubed)
- 1 cup Chocolate Chips
- 1 cup Mixed Berries
- 4 cups Half-and-Half
- 2 cups Sugar
- 8 large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Cocoa Powder
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F.
Grease a baking dish to prevent the pudding from sticking.
Step 2:
In a large mixing bowl, whisk together the half-and-half, sugar, eggs, vanilla extract, and cocoa powder until well combined.
Step 3:
Place the cubed bread into the prepared baking dish.
Scatter the chocolate chips and mixed berries evenly over the bread.
Step 4:
Pour the custard mixture over the bread.
Let it sit for about 5 minutes to allow the bread to absorb the liquid.
Step 5:
Bake in your preheated oven for 45 minutes or until the custard has set and the top is slightly golden.
Serve warm, room temperature, or chilled.
Tips and Tricks for Making This Recipe
Use Day-Old Bread
Using day-old bread gives a firmer texture, and it absorbs the custard much better than fresh bread.
This results in a more cohesive pudding once cooked.
Choose the Right Chocolate
Consider using a mix of dark and milk chocolate chips to add depth and complexity to the flavors.
This balance pairs exceptionally well with the fruit and custard.
Get Creative with Add-ins
Feel free to swap mixed berries for any fruit you have on hand.
Diced apples or bananas can add another layer of sweetness and flavor to the pudding.
Serve with Garnish
Consider dusting powdered sugar over the top before serving for a touch of elegance.
A drizzle of caramel sauce can take your dessert to the next level.
Let it Rest Before Serving
Allow the pudding to rest for a few minutes after baking.
This helps the flavors meld together, resulting in a richer taste.
What to Serve with Wolfgang Puck Bread Pudding Recipe
Fresh Whipped Cream
A perfect complement to Wolfgang Puck’s bread pudding is a dollop of fresh whipped cream.
The light and airy texture of the whipped cream balances the richness of the pudding.
Add a touch of vanilla extract to the cream for an extra burst of flavor that pairs wonderfully with the chocolate notes.
Vanilla Bean Ice Cream
You can’t go wrong with a scoop of vanilla bean ice cream served alongside your bread pudding.
The cold and creamy ice cream contrasts beautifully with the warm pudding.
The vanilla enhances the flavors of the custard, making each bite a true enjoyment.
Caramelized Apples
The sweetness of the apples combined with the caramel creates a delicious contrast with the pudding’s custard.
Make them with a splash of cinnamon for an added aromatic touch.
Candied Pecans
For an unexpected crunch, candied pecans are a fantastic addition to serve with bread pudding.
They provide both texture and a toasty sweetness that enhances the dessert.
You can sprinkle them on top just before serving.
Lemon Zest and Thyme
Take a bold step by adding a sprinkle of lemon zest mixed with a hint of fresh thyme.
This zesty and herbal combination lifts the pudding’s flavors, providing refreshing notes throughout each bite.
It’s a unique pairing for those looking to try something different.
Variations and Substitutions
You can easily customize Wolfgang Puck’s bread pudding recipe by experimenting with different fruits and flavors.
For a fruity twist, add berries, apples, or even peaches.
This adds freshness and natural sweetness to the dish.
Chocolate and Nuts Integration
If you love chocolate, consider using chocolate chips or chunks.
Fold them into the mixture for a rich, gooey texture!
Adding nuts like walnuts or pecans is sublime.
Flavorful Liquids
Instead of half-and-half, try using coconut milk or almond milk.
These substitutes make the recipe dairy-free while adding a unique flavor.
Add a splash of liqueur like Amaretto or Irish cream for an adult twist.
Bread Types
You can use different types of bread, like brioche or challah, for a richer taste.
Day-old bread works best, as it absorbs the custard more efficiently.
Simply replace it using a one-to-one ratio in your recipe.
How to Store Leftover Wolfgang Puck Bread Pudding
When you’ve got some delicious Wolfgang Puck bread pudding left, you want to make sure it stays tasty for your next craving!
I always recommend letting your bread pudding cool to room temperature before storing it.
This helps maintain the texture and flavor.
Refrigerator Storage
For short-term storage, place your bread pudding in an airtight container.
You can safely keep it in the fridge for up to 5 days.
This way, it stays fresh and ready for your dessert hours.
Freezing for Longer Preservation
When you need to store the bread pudding for a longer time, freezing is your best bet.
Wrap it tightly in plastic wrap and then in aluminum foil.
This method safeguards it for up to 3 months.
Portioning and Packaging
Consider slicing your bread pudding into individual servings before you store it.
This makes reheating easy and convenient when you want just a small portion.
It’s a kitchen hack I love for minimizing food waste!
Common Mistakes to Avoid
Inadequate Soaking Time
One of the frequent missteps when making Wolfgang Puck’s bread pudding is not soaking the bread long enough.
The bread should absorb the liquid thoroughly for the best flavor and texture, ideally overnight to achieve a nice, custardy consistency.
Skimping on Custard
Adding enough custard is vital, as it creates a rich, creamy finish.
If the bread isn’t sufficiently saturated, the texture can end up dry or uneven after baking.
Make sure each piece of bread is well-coated before baking for delicious results!
Overbaking Concerns
It’s easy to leave the pudding in the oven too long, risking a tough, dry dessert.
Keep a close eye on it, and do the knife test by inserting it in the center.
If the custard isn’t set, let it bake a little longer for fluffier results.
Wolfgang Puck Bread Pudding Recipe
Ingredients
- 6 cups Bread cubed
- 1 cup Chocolate Chips
- 1 cup Mixed Berries
- 4 cups Half-and-Half
- 2 cups Sugar
- 8 large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Cocoa Powder
Instructions
- Preheat your oven to 350°F.
- Grease a baking dish to prevent the pudding from sticking.
- In a large mixing bowl, whisk together the half-and-half, sugar, eggs, vanilla extract, and cocoa powder until well combined.
- Place the cubed bread into the prepared baking dish.
- Scatter the chocolate chips and mixed berries evenly over the bread.
- Pour the custard mixture over the bread.
- Let it sit for about 5 minutes to allow the bread to absorb the liquid.
- Bake in your preheated oven for 45 minutes or until the custard has set and the top is slightly golden.
- Serve warm, room temperature, or chilled.