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1
Preheat oven to 375 degrees F. Spread bread cubes onto a baking sheet and bake for 10-15 minutes until crunchy (but not overly brown).
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2
While bread crumbs are toasting, work on the filling.
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3
Heat olive oil in a large nonstick skillet over medium-high heat.
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4
Add onions and stir occasionally until caramelized, about 15 minutes.
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5
Add garlic and saute for 2 minutes.
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6
Remove from heat.
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7
In a pie plate or baking dish, combine tomatoes, flour, red pepper flakes and pepper.
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8
Gently fold in onion mixture and set aside.
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9
Place toasted bread cubes into the onion skillet and heat over medium heat.
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10
Add broth, wine, brown sugar, fennel seeds, salt, and pepper.
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11
Fold gently.
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12
Heat until broth has been absorbed into bread.
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13
Remove from heat and spoon bread cubes over tomato mixture.
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14
Place dish into the oven on the middle rack and bake for 20-25 minutes, or until heated through.
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15
Sprinkle parmesan cheese onto bread cubes for the last 5 minutes of cooking.
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16
Remove from oven and allow to cool for 5 minutes.
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17
Use a slotted spoon to serve.
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18
Nutrition Info per 1/6 pie: 144 calories, 4.5 g fat, 4.5 g protein, 17 g carbohydrates, 3 g fiber
