A Wolfgang Puck Brunch

The famous chef gives Betty three delicious and smart recipes for brunch.

-Wolfgang Puck, wolfgangpuck.com

A brunch or breakfast is an intimate and economical way to celebrate with family.

Get the kids involved in the food festivities while they choose from a selection of ingredients. Sautéed vegetables, diced ham, crumbled crisp bacon, cooked baby shrimp and cheeses are just a few of the possibilities for the special day.

Create a unique French toast entrée using a good quality brioche or Challah bread and encrusting with nuts of your choosing, transforming the traditional dish into an extraordinary meal.

Or serve a bread pudding. Strata, a savory bread pudding, is an easy-to-make winter dish, completely customizable with your favorite ingredients. As a grand finish, serve a decadent chocolate bread pudding.

Southwestern Strata with Sausage

Ingredients:

3/4 pound bulk pork or turkey sausage, mild Italian sausage, or chorizo, casings removed

1/2pound stale rosemary country bread or French bread, cut in ¾-inch slices

1 garlic clove, cut in half

1 cup grated pepper Jack cheese

6 eggs, slightly beaten

2 cups milk

1/2 teaspoon powdered mustard

3/4teaspoon kosher salt

Freshly ground pepper

1 cup fresh tomato salsa for garnish

Preparation:

1. Heat a large, heavy skillet over medium- high heat and add the sausage. Sauté, breaking it up into bite-size chunks with a wooden spoon until cooked through and lightly browned, 5-7 minutes. With a slotted spoon, transfer the sausage pieces to paper towels to drain and cool.

2. Oil a 12 x 10-inch baking or gratin dish. Rub the bread slices with the cut garlic and spread in a single layer over the bottom of the baking dish. Sprinkle half the cheese over the bread, top with the sausage, and finish with the remaining cheese. Cover and refrigerate until ready to bake.

3. Preheat the oven to 350 degrees F. Beat together the eggs, milk, mustard, salt, and pepper. Pour over bread mixture. Bake 45 minutes to 1 hour, or until the top is browned and the mixture is slightly puffed. Serve with salsa on the side.

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See more brunch ideas in Betty's Recipe File.