Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

This hearty bread pudding is perfect for a Sunday brunch. Spicy chicken sausages pair perfectly with bread soaked in cinnamon-infused cream. Serve with a quick orange-maple fennel syrup.

Ingredients:

• 1 tbsp. l. olive oil
• 4 chicken sausages
• 1 cup heavy cream
• 0.5 cup full-fat Greek yogurt
• 2 large eggs
• Zest and juice of 1 orange
• 3 tablespoons of cinnamon sugar
• 2 tablespoons unsalted butter
• 6 slices of bread, toasted and cut in half diagonally
• 0.5 tbsp. maple syrup
• 0.5 tsp fennel seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sausage, cream, cinnamon, Orange zest, fennel seeds, maple syrup, white bread

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Pour olive oil into a large skillet, add the sausages, and heat over medium-high heat. Cook, turning occasionally, until cooked through, about 10 minutes. Transfer to a paper towel-lined plate. Let cool until handleable, then slice. Set aside.
Step 3
• In a large bowl, combine heavy cream, yogurt, eggs, orange zest, and 2 tablespoons of sugar with cinnamon. Stir.
Step 4
• Butter the bottom and sides of a 20cm square baking dish. Place the chicken sausage in the bottom of the dish.
Step 5
• Place the bread slices on top, slightly overlapping them, then drizzle with the cream mixture. Sprinkle with the remaining tablespoon of cinnamon sugar. Bake, half-covered with foil, until golden brown and bubbly, 30-40 minutes.
Step 6
• Meanwhile, combine the orange juice, maple syrup, and fennel seeds in a small saucepan and heat over medium heat. Cook until syrupy, 10-15 minutes. Strain the syrup and serve with bread pudding.

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