Arugula & Chicken Sausage Bread Pudding

Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006

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Recipe Summary test

total:
1 hr 45 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Custard
Seasonings
Bread & filling
Topping

Directions

  • Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

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  • 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.

Tips

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 Facts

Per Serving:
273 calories; protein 20.9g; carbohydrates 22.6g; dietary fiber 4.5g; sugars 5.7g; fat 10.7g; saturated fat 4g; cholesterol 157.1mg; vitamin a iu 979.3IU; vitamin c 3.3mg; folate 97.9mcg; calcium 229.1mg; iron 2mg; magnesium 59.8mg; potassium 376.4mg; sodium 653.2mg; thiamin 0.2mg; added sugar 2g.
Exchanges:

1 starch, 1 vegetable, 2 medium-fat meat

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Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 4 stars
08/21/2012
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! Read More
EatingWell User
Rating: 4 stars
10/30/2011
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! Read More
glgrosz@earthlink.net
Rating: 4 stars
10/29/2011
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 Read More
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