1 loaf of stale French bread (about 16 oz), cut into ½ in cubes
2 cups whole milk
½ lb. hot italian sausage (chicken or pork), casing removed
½ onion, diced
½ fennel bulb, diced
1 c pecorino, grated
9 8 oz. mason jars for serving
Chives, for garnish
Set your Nomiku water bath to 77°C
While water bath is warming, saute sausage until cooked through, breaking up any larger chunks. Set aside.
Saute onion and fennel until tender. Mix in sausage and grated pecorino. Salt and pepper to taste. Set aside.
Cut bread into ½ inch cubes. If the bread isn’t stale, lightly toast until dry. In a large bowl or 9x13″ pyrex, whisk together eggs and milk.
Add in bread cubes and toss to coat. Let mixture sit for 3-5 minutes, until bread has absorbed all or almost all of the liquid. Toss mixture to ensure even coating. (9x13 pyrex worked really well, as the bread could sit in a single layer in the liquid, resulting in more even liquid absorption)
Spoon about a tablespoon of sausage mixture into the bottom of each 8oz mason jar. Top with a layer of bread cubes. Spoon another layer of sausage mixture into jars. Continue layering bread cubes and sausage, using the back of a spoon to press down to remove any air in between the layers.
Any remaining liquid not absorbed by the bread cubes may be evenly distributed into the jars.
Place sealed jars into water bath once temperature is reached. Sous vide for 2 hours.
Remove and broil, or use a culinary torch until tops are golden and crispy. Top with chopped chives and serve.