Ingredients
1 loaf 100-percent whole-wheat bread, cut into 1-inch pieces (12 cups)
6 tablespoons unsalted butter, plus more, softened, for brushing
2 medium red onions, chopped (3 cups)
1 small head fennel, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced (1 tablespoon)
1 red baking apple, such as McIntosh, cored and chopped
1 tablespoon chopped fresh rosemary leaves
1/3 cup dry white wine, such as Sauvignon Blanc
3/4 cup chopped fresh flat-leaf parsley, plus more for serving
2 cups Simple Giblet Stock or store-bought no-sodium-added chicken stock
3 large eggs, lightly beaten
Preparation
Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it’s dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you’re ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.
