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1
Preheat oven to 350F.
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2
Spread bread cubes on 2 large rimmed baking sheets.
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3
Toast until light golden and crisp around edges, about 20 minutes.
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4
Cool completely.
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5
Preheat oven to 425F.
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6
Combine bacon and 4 cups water in large saucepan; bring to boil.
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7
Reduce heat; simmer 10 minutes.
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8
Drain, discarding liquid.
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9
Place bacon in large roasting pan.
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10
Pour 2 cups chicken broth over.
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11
Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
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12
Meanwhile, melt butter in large nonstick skillet over medium-high heat.
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13
Add onions and 1 cup water; bring to boil.
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14
Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes.
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15
Reduce heat to medium-low; saute until onions are soft, about 5 minutes longer.
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16
Remove roasting pan with bacon from oven; reduce oven temperature to 375F.
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17
Mix cooked onions, apples, fennel, and celery into bacon in roasting pan.
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18
Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour.
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19
Cool slightly.
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20
DO AHEAD: Can be made 1 day ahead.
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21
Store toasted bread in large resealable plastic bags.
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22
Chill bacon-apple mixture uncovered until cool, then cover and keep chilled.
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23
Let stand at room temperature 1 hour before continuing.
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24
Preheat oven to 375F.
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25
Butter 13x9x2- inch glass baking dish.
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26
Combine toasted bread, 3/4 cup chicken broth, and baconapple mixture in very large bowl.
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27
Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper.
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28
Mix in eggs, then 1/2 cup parsley.
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29
Add more chicken broth by 1/4 cupfuls if mixture is dry.
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30
Transfer to prepared dish.
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31
Cover dish with buttered foil; bake 35 minutes.
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32
Uncover; bake until top is browned, about 30 minutes longer.
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33
Sprinkle with remaining parsley.
