Roast Pork Loin with Savory Fennel Bread Pudding

  • Cubbie Posted: 01/07/10
    Worthy of a Special Occasion

    This was my first time making any type of bread pudding and the first time I've used fennel. It turned out great! The bread pudding was really flavorful and the pork was juicy. This is definitely on our make again list.

  • Emscot20 Posted: 01/15/12
    Worthy of a Special Occasion

    Really excellent. The bread pudding compliments the pork beautifully. I added a rub to the pork before I roasted it...garlic, thyme, parsley and other herbs. Really a very nice meal.

  • lizzi452 Posted: 11/26/12
    Worthy of a Special Occasion

    I tried just the bread pudding. It was an abject failure. I thought as I prepared it that two whole cans of broth were too much and I was right - it never boiled off even after the full hour and 10 minutes in the oven and I ended up with bread soup mush. That said, however, the taste was actually delicious, reminiscent of french onion soup. I skimmed off the browned bits on top for tonight's dinner, and will attempt to save the rest by adding more bread (toasting it first) and baking it again, maybe for 30 minutes this time. Bread pudding recipes are difficult. Bread varies so much in density that it's hard to get the quantity correct. I went by weight, but my 8 oz of ciabatta wasn't enough volume to soak up that much broth but maybe someone else's 8 oz of french bread would have been. I'll repost if I manage to save the dish tomorrow.


More From Cooking Light