Roasted Fennel, Sausage & Apple Bread Pudding

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


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

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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