Recipes: Fennel and sausage bread pudding

FENNEL AND SAUSAGE BREAD PUDDING

Serves 6 to 8.

• 2 tbsp. butter, plus more for buttering the pan

• 3 c. whole milk

•¹/₂tsp. fennel seed

•¹/₈tsp. freshly ground black pepper

• 3 links mild Italian sausage (about 15 to 18 oz. total)

• 2 large fennel bulbs, trimmed, cored and thinly sliced crosswise (about 4 c.)

• 1 tbsp. minced shallots

•¹/₂tsp. kosher salt

• 5 eggs

• 8 c. stale sourdough bread, crust on, cut or torn into about 1/2-in. pieces (about a 1-lb. loaf)

Directions

Preheat the oven to 375 degrees and butter a 9- by 13-inch baking dish. In a medium saucepan, combine the milk, fennel seeds and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool.

Remove the sausage from its casings and break apart into small pieces in a medium sauté pan. Cook over medium heat until the sausage is thoroughly cooked and beginning to brown. Remove the sausage from the pan and set aside on a plate covered with a paper towel to absorb excess oil.

Wipe out the pan and heat the 2 tablespoons of butter and the olive oil over medium heat until frothy. Add the fennel and cook until caramelized, about 20 to 25 minutes. Add the shallots and salt and cook for an additional 2 minutes, stirring frequently. Remove from the heat and set aside.

In a large bowl, whisk the eggs. Whisk in the cooled milk and then stir in the bread, sausage, fennel mixture and parsley until well combined. Pour the mixture into the baking dish, pressing down to make sure the bread is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.

Nutrition information per serving:

Calories413Fat24 gSodium920 mg

Carbohydrates41 gSaturated fat9 gCalcium177 mg

Protein19 gCholesterol170 mgDietary fiber3 g

Diabetic exchanges per serving: 2½ bread/starch, 2 medium-fat meat, 3 fat.

Serves 6 to 8.

Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound.

•¹/₄c. (1/2 stick) butter, plus additional for buttering the pan

• 3 c. whole milk

• 1 tbsp. chopped fresh rosemary

• 1 tsp. chopped fresh sage

•¹/₈tsp. freshly ground black pepper

• 2 ears of fresh sweet corn, kernels removed (about 11/2 c.)

•¹/₂tsp. kosher salt

• 5 eggs

• 2 c. grated Gruyère cheese

Directions

Preheat the oven to 375 degrees and butter a 9- by 13-inch baking dish. In a medium saucepan, combine the milk, rosemary, thyme, sage and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.

Heat the butter in a large skillet over medium heat, whisking occasionally until melted and the solids turn golden brown, 4 to 5 minutes. Add the corn and salt and stir over low heat for about 2 more minutes. Remove from the heat and set aside.

In a large bowl, whisk the eggs. Whisk in the cooled milk and then stir in the bread, cheese and the corn mixture until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.

Nutrition information per serving:

Calories390Fat22 gSodium547 mg

Carbohydrates29 gSaturated fat12 gCalcium453 mg

Protein19 gCholesterol187 mgDietary fiber2 g

Diabetic exchanges per serving: 2 bread/starch, 2 medium-fat meat, 2½ fat.

Serves 6 to 8.

Note: Use a green like arugula if you prefer a bitter flavor, otherwise try a more mild green such as kale, Swiss chard or spinach. Use any high-quality wheat and country white bread, such as pain rustique. You will need the equivalent of about a 1-pound loaf.

• Butter for buttering the pan

• 31/2 c. whole milk

• 1 large clove garlic, minced (about 1 tbsp.)

• 6 oz. bacon, sliced crosswise into 1/2-in. pieces

• 1 tbsp. olive oil

• 2 bunches greens, washed and dried, cut into 1/2-in. pieces, about 9 c. (see Note)

• 2 shallots, minced

• 6 eggs

• 8 c. stale bread, half whole wheat, half country white, crust on, cut or torn into about¹/₂-in. pieces (see Note)

• 1 tbsp. grated lemon zest

Directions

Heat the oven to 375 degrees and butter a 9- by 13-inch baking dish. In a medium saucepan, combine the milk, garlic and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool.

Cook the bacon in a large skillet over low heat, stirring occasionally, until crisp. When the bacon is cooked, keep the pan on the heat and add the olive oil, greens and shallot. Stir until the greens are wilted, about 1 minute. Remove the pan from the heat and set aside.

Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.

Nutrition information per serving:

Calories433Fat26 gSodium590 mg

Carbohydrates30 gSaturated fat11 gCalcium350 mg

Protein21 gCholesterol195 mgDietary fiber4 g