Arugula and Chicken Sausage Bread Pudding Recipe

Name: Arugula and Chicken Sausage Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large egg whites; 4 large eggs; 1 cup skim milk; 2 tablespoons Dijon mustard; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper; ½ cup fresh basil, chopped; 4 cups bread, whole grain, crusts removed if desired, cut into 1-inch cubes; 5 cups arugula, chopped and wilted (see Tip); ¾ cup artichoke heart, canned; 1 cup chicken sausage, cooked and diced; ¾ cup shredded Fontina cheese

Servings: persons

4 large egg whites
4 large eggs
1 cup skim milk
2 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ cup fresh basil, chopped
4 cups bread, whole grain, crusts removed if desired, cut into 1-inch cubes
5 cups arugula, chopped and wilted (see Tip)
¾ cup artichoke heart, canned
1 cup chicken sausage, cooked and diced
¾ 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.
3
Add mustard, salt, pepper and basil: whisk to combine.
4
Toss bread, arugula, artichokes and sausage in a large bowl.
5
Add the custard and toss well to coat.
6
Transfer to the prepared baking dish and push down to compact.
7
Cover with foil.
8
Bake until the custard has set, 40 to 45 minutes.
9
Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.
10
Transfer to a wire rack and cool for 15 to 20 minutes before serving.
11
Tip.
12
To wilt greens, rinse greens thoroughly in cool water.
13
Transfer them to a large microwave-safe bowl.
14
Cover with plastic wrap and punch several holes in the wrap.
15
Microwave on high until wilted, 2 to 3 minutes.
16
Squeeze out any excess moisture from the greens before adding them to the recipe.
17
Make Ahead Tip.
18
To make ahead: Prepare the pudding through Step 3; refrigerate overnight.
19
Let stand at room temperature while the oven preheats.
20
Bake as directed in Step 4.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large egg whites, 4 large eggs, 1 cup skim milk, 2 tablespoons Dijon mustard, and more.

Yes, Arugula and Chicken Sausage Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Arugula and Chicken Sausage Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions