Sunny's sweet-and-savory bread pudding is the perfect weekend brunch recipe! #stayhome #withme Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35ScHF9 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Brunchy Bread Pudding RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 15 min (includes cooling time) Active: 30 min Yield: 4 to 6 servings Ingredients 1 tablespoon olive oil 4 links chicken sausage 1 cup heavy cream 1/2 cup whole-fat Greek yogurt 2 large eggs Zest and juice of 1 orange 3 tablespoons cinnamon sugar 2 tablespoons unsalted butter 6 slices bread, toasted and cut on the diagonal 1/2 cup maple syrup 1/2 teaspoon fennel seeds Directions Preheat the oven to 375 degrees F. Add the olive oil and sausages to a large pan on medium-high heat. Cook, turning sausages occasionally, until cooked through, about 10 minutes. Remove to a paper towel-lined plate. Cool until cool enough to handle, then chop. Set aside. Add the heavy cream, yogurt, eggs, orange zest and 2 tablespoons cinnamon sugar to a large bowl. Stir until everything is combined. Butter the bottom and sides of an 8-inch square baking dish. Spread the chicken sausage in the bottom of the dish. Shingle the toast on top, overlapping each other slightly, then pour the custard over. Sprinkle the top with the remaining tablespoon cinnamon sugar. Bake, covering with foil halfway through, until golden and bubbly, 30 to 40 minutes. Meanwhile, combine the orange juice, maple syrup and fennel seeds in a small pot on medium heat. Cook until reduced back down to a syrup consistency, 10 to 15 minutes. Strain out the fennel seeds and serve with the bread pudding. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #SunnysBrunchyBreadPudding #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Cook Brunchy Bread Pudding with Sunny Anderson | The Kitchen | Food Network https://youtu.be/IVwkfOrGY_g
