Fennel and sausage bread pudding

Name: Fennel and sausage bread pudding
Ingredients: 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 each); 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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Step 1 Heat 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 reache

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Ingredients

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 each)
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