Sausage, Cauliflower and Fennel Seed Bread Pudding

A savory bread pudding featuring sausage, cauliflower, and fennel seeds in a creamy mustard sauce topped with parmesan cheese.

Dinner Savory Cauliflower Sausage Bread Pudding

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

54.6g

per serving

218.4 g total

Fat

42.1g

per serving

168.4 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Red Wine Vinegar

tsp

Dijon Mustard

Dairy

Butter

Unsalted

100

Pouring Cream

Parmesan

Grated

GrainsCereals

Plain Flour

350

White Bread

Stale, crusty, sliced and cut into 3

Meat

piece

Sausage

Meat removed from skins

NutsSeeds

piece

Bay Leaf

tsp

Fennel Seed

handful

Thyme

Stalks for boiling and 2 tsp leaves for the mix

clove

Garlic

Finely sliced

tsp

Salt

To taste

tsp

Black Pepper

To taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Cauliflower

Small, cut into florets

0.5

head

Radicchio

Roughly sliced

Method

Preheat the oven to 180°C.

Bake for 45 minutes until golden and bubbling.

Combine the cauliflower and sausage mixture in a baking dish, top with parmesan and sauce.

Fry sausage meat with garlic, then stir in bread slices and thyme leaves.

Gradually whisk the reserved water, cream, vinegar, and mustard into the roux until thickened.

Melt butter in a pan and stir in flour for two minutes to create a roux.

Cook the cauliflower until soft, then drain and reserve 400ml of the cooking water.

Boil a pan of salted water with bay leaves, fennel seeds, and thyme stalks.