Roasted Fennel, Sausage & Apple Bread Pudding
Cuisine
Roasted Fennel, Sausage & Apple Bread Pudding
Cuisine
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8 cups thinly sliced fennel (about 4 medium bulbs) 4 tablespoons olive oil 1 1/4 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/2 pound sweet Italian sausage, casing removed 2 tablespoons butter plus 2 teaspoons for coating baking dish 1 large Granny Smith apple, cored and cut into 1/2 inch wedges 2 cups sour cream 1/4 cup apple cider 3 eggs 2 egg yolks 1 tablespoon chopped fresh sage 9 ounces sourdough bread, stale or oven dried, cut into 3/4 inch cubes (6 cups) Directions: Heat the oven to 425°F. Toss the fennel with 3 tablespoons of the oil and season with 1/2 teaspoon salt and 1/4 teaspoon 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 minutes. Remove from the oven and reduce the oven temperature to 350°F. Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium high heat. Crumble the sausage into the skillet and cook until browned, stirring occasionally, 5 to 7 minutes. Transfer the sausage to a large bowl with a slotted spoon. Reserve 2 tablespoons of the drippings. If there are no drippings, substitute 2 tablespoons butter. Heat the 2 tablespoons drippings or butter in the same skillet over medium heat. Add the apple and season with a little salt and pepper. Cook until the apple is tender and golden brown on both sides, 5 to 7 minutes. Remove, add to the sausage; mix in the roasted fennel. In a large bowl, whisk together the sour cream, apple cider, eggs, egg yolks, sage, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Fold in the bread and the sausage mixture. Let it sit for 30 minutes, stirring occasionally, to saturate the bread. Brush a 2 quart or 9x13 inch baking dish evenly with the remaining 2 teaspoons butter. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Bake in the hot oven until lightly browned and firm, 40 to 45 minutes. Serves 8 to 10.
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