Two 1-pound loaves white or sourdough bread, crusts removed, cut into 1-inch pieces
8 tablespoons (1 stick) butter, plus more for the baking dish
4 bulbs fennel, trimmed and coarsely chopped, plus chopped fronds for garnish
2 cups low-sodium chicken broth
1 cup oil-packed sun-dried tomatoes, coarsely chopped
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
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