Roasted Fennel, Sausage & Apple Bread Pudding

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


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