Roasted Fennel, Sausage & Apple Bread Pudding

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


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

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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