Arungula & Chicken Sausage Bread Pudding

Ingredients:

• 4 lage egg whites 
• 4large eggs
• 1 cup skim milk
• 2tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup sliced fresh basil
• 4cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
• 5cup chopped arugula, wilted 
• 3/4 cup chopped atichoke hearts, frozen or canned
• 1 cup diced cooked chicken sausage (5ounces)
• 3/4 cup shredded fontina cheese

Preparation: 

1. Preheat oven to 375 degrees F. Coat an 11 by 7 inch baking dish or a 2quart 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. Ross 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, sorinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minures more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

 

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