Fennel And Sausage Bread Pudding

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Los Angeles Times


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6 to 8

2 tablespoons butter, plus more for buttering the pan

3 cups whole milk

1/2 teaspoon fennel seed

1/8 teaspoon freshly ground black pepper

3 links mild Italian sausage (about 15 to 18 ounces total)

2 tablespoons olive oil

2 large fennel bulbs, trimmed, cored and thinly sliced crosswise (about 4 cups)

1 tablespoon minced shallots

1/2 teaspoon kosher salt

5 eggs

8 cups stale sourdough bread, crust on, cut or torn into about 1/2 -inch pieces (about a 1-pound loaf)

1/4 cup finely chopped fresh parsley

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