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!
Arugula & Chicken Sausage Bread Pudding
From EatingWell: 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.
3 Reviews for Arugula & Chicken Sausage Bread Pudding
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.
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!