Wolfgang Puck Bread Pudding Recipe
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!
Servings: 8
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.