Not going to lie, this is the one I was most hesitant about. It’s basically bread pudding, with sausage, onion, and white wine vinegar. I love bread pudding. I love bread pudding so much I refuse to make it lest I mess it up and be faced with disappointing sorrow. So a savory bread pudding got some hella side eye.
Honestly? It kinda deserves it. There is so much going on here and I’m not positive it all works.
The spices (cardamom, cinnamon, salt) get over powered by the white wine vinegar. I can’t really make the sweetness out around the sour. The bread soaks up both milk and vinegar in a way that, while it’s not bad, I wouldn’t describe as good either.
The apples stay crisp through the baking, and play nice with the onions and sausage. But that’s a winning flavor combination in modern times as well, so I’m not so shocked about that.
I think if I were to do this again I’d halve the vinegar and use apple cider instead of white wine. This is a dish with potential, and may work really well in the late fall when it’s not 1,000,000 degrees outside. And it is a complete dish on it’s own, no sides needed. As is right and proper from something calling itself a casserole.