Arugula & Chicken Sausage Bread Pudding

Arugula & Chicken Sausage Bread Pudding

3 Reviews
From: EatingWell Magazine, April/May 2006

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Custard
  • 4 large egg whites
  • 4 large eggs
  • 1 cup skim milk
  • Seasonings
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup sliced fresh basil
  • Bread & filling
  • 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about ½ pound, 4-6 slices)
  • 5 cups chopped arugula, wilted (see Tip)
  • ¾ cup chopped artichoke hearts, frozen (thawed) or canned
  • 1 cup diced cooked chicken sausage, (5 ounces)
  • Topping
  • ¾ cup shredded fontina cheese


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
  2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.
  3. 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.
  4. 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.
  • 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.
  • Tip: 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.

Nutrition information

  • Per serving: 273 calories; 11 g fat(4 g sat); 5 g fiber; 23 g carbohydrates; 21 g protein; 98 mcg folate; 157 mg cholesterol; 6 g sugars; 2 g added sugars; 979 IU vitamin A; 3 mg vitamin C; 229 mg calcium; 2 mg iron; 653 mg sodium; 376 mg potassium
  • Nutrition Bonus: Folate (24% daily value), Calcium (23% dv), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

Reviews 3

August 21, 2012
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By: EatingWell User
Yummy and easy! I couldn't find arugula in the store so I subbed collard greens. Boil them for about 5 minutes and then rinse with cold water and squeeze out the excess water. I also used muenster instead of the fontina and added some garlic to the custard. I was really pleased with this recipe and my husband loved it too. I will definitely make it again!
August 18, 2011
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By: glgrosz
Easy and adaptable casserole I made this casserole for dinner. I used 3 links of Roasted Garlic and Gruyere Chicken sausages (9oz instead of 5oz) and added a little chopped garlic. For the cheese topping, I used grated lite swiss cheese. The casserole turned out great. Next time I will use a turkey breakfast sausage and serve it for brunch, which seems like a better fit than for dinner. Seems like a very adaptable recipe. I think you could use different veggies, cheese, and sausage combos to make lots of different variations. Pros: Easy, Make-ahead Cons: Lots of bowls to wash
January 25, 2010
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By: EatingWell User
This recipe is so easy and great for making up in advance, I used a good quality Italian sausage and removed the meat from the cassing, got rave reviews from my family on this one!
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