Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.
Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
- For Custard:
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- For Seasonings:
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup sliced fresh basil
- For Bread & Filling:
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4 to 6 slices)
- 5 cups chopped arugula, wilted (see Tip)
- 3/4 cup chopped artichoke hearts, frozen (thawed) or canned
- 1 cup diced cooked chicken sausage (5 ounces)
- For Topping:
- 3/4 cup shredded fontina cheese
To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.
Preheat the oven to 375 degrees F. Coat an 11 by 7-inch glass baking dish or a 2-quart casserole with cooking spray.
To prepare the custard: Whisk the egg whites, eggs and milk in a medium bowl. Add the mustard, salt, pepper and basil; whisk to combine.
Toss the bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with the cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
272 calories; 11g total fat; 4g total saturated fat; 174mg cholesterol; 696mg sodium; 24g carbohydrates; 5g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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