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Arugula & Chicken Sausage Bread Pudding

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 45 Minutes
  6 servings
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, 4-6 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.
Arugula & Chicken Sausage Bread Pudding Recipe at
Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.

Toss 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 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken Casseroles
 Fill Up With Casseroles
Nutrition Facts per Serving
Yield:   6 servings
Calories: 272
Fat. Total: 11g
Protein: 20g
Carbohydrates, Total: 24g
Fat, Saturated: 4g
Fiber: 5g
Cholesterol: 174mg
Sodium: 696mg
% Cal. from Fat: 36%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: awilda Reviewed: 09/14/2010
Everyone Loved it!
the name doesn't sound good but the recipe was great! even the kids liked it. it was simple and easy, I served with salad.
126 people gave this Cheers. Click here to Cheer this review. Report Violation
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