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.

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Easy

Custard
4 large egg whites
4 large eggs
1 cup skim milk

Seasonings
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sliced fresh basil

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)

Topping
3/4 cup shredded fontina cheese

1. Preheat oven to 375 degrees 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.

NUTRITION INFORMATION: Per serving: 272 calories; 11 g fat (4 g sat, 3 g mono); 174 mg cholesterol; 24 g carbohydrate; 20 g protein; 5 g fiber; 696 mg sodium; 435 mg potassium. Nutrition bonus: Folate (29% daily value), Calcium & Vitamin A (25% dv), Iron & Vitamin C (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

TIP: 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.

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.

Enjoyed this for dinner and the leftovers were reheated for lunch with company. I goofed and put the cheese in with the filling rather than on top and it still was very good. Served it with aspargus and a small salad.

Ginny

This was very bitter. It might have been the arugula I used. Maybe arugula "strength" varies widely. I will definitely do something like this again, but replace the arugula with spinach. My husband couldn't believe how few eggs it used. Had a very nice mouthfeel, but it was incredibly bitter. Inedible without ketchup or jalapeno jelly.

Linda, Los Gatos, CA

Based on one of the other reviews, I substituted spinach for arugala, and also added sauteed onions to the casserole. It turned out really well, and I will defintiely make it again. It's great as a leftover lunch as well!

LB, Atlanta, GA