My son just started eating whole grain bread and I never truly paid much attention to it. I just thought he enjoyed the taste. But eating whole grains is, probably, the single most important part of your diet, I highly suggest adding it to your own. He has more energy and feels better all around. Whether or not you enjoy the same benefits than a teenager, I love the flavorful crunch the bread adds to this recipe.
- As needed nonstick cooking spray
- 1 loaf whole grain baguette bread
- 6 tablespoons butter or margarine
- 1 small onion, minced
- 1 small fennel bulb, diced small
- 1 teaspoon minced garlic in oil
- 2 firm apples, peeled, cored and diced small
- 1/3 cup apple cider or juice
- 1 teaspoon crushed rosemary
- 1/2 teaspoon each salt and black pepper
- 2 cups vegetable or chicken broth
- 3 eggs, beaten
- 1 Preheat oven to 350 degrees F.
- 2 Grease a large, 2 quart casserole dish or pan with nonstick cooking spray; set aside. (See NOTE)
- 3 Dice bread into 1-2-inch cubes and place in a large bowl; set aside.
- 4 Melt butter over medium high heat in a large skillet. Add onion, fennel and garlic, stirring well. Cook, while stirring frequently, for about 8 minutes, or until vegetables have softened, but still slightly crisp.
- 5 Add apples, cider, rosemary, salt and pepper, stirring to blend. Cook an additonal 3-4 minutes, or until liquid has evaporated.
- 6 Remove from heat and add to bread cubes, along with broth and eggs. Fold everything together and transfer to prepared pan. Cover with foil and bake 20 minutes. Remove foil and bake an additional 20 minutes, or until crispy on top.
- 7 NOTE: I used two 9-inch cast iron skillets with fantastic, all-around crispy results.