Roasted Fennel, Sausage & Apple Bread Pudding

Roasted Fennel, Sausage & Apple Bread Pudding
Photo by Rita Maas


  • 2 cups sour cream
  • ¼ cup apple cider
  • 2 egg yolks
  • ½ lb. sweet Italian sausage, casing removed
  • ½ tsp. freshly ground black pepper
  • 4 Tbs. olive oil
  • 1-¼ tsp. coarse salt
  • + 6 more ingredients
    • 8 cups thinly sliced fennel (about 4 medium bulbs)
    • 2 Tbs. butter (to use only if sausage yields no drippings) plus 2 tsp. for coating the baking dish
    • 1 large Granny Smith apple, cored and cut into ½-inch wedges
    • 3 eggs
    • 1 Tbs. chopped fresh sage
    • 9 oz. peasant or sourdough bread, stale or oven-dried, cut into ¾-inch cubes (about 6 cups)

Heat the oven to 425°F. Toss the fennel with 3 Tbs. of the oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Line a baking sheet with kitchen parchment or foil. Spread the fennel mixture over the baking sheet. Bake until the fennel is soft and caramelized, turning once, about 30 to 35 min. R...

View full recipe at Fine Cooking


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