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1
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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2
To prepare custard: Whisk egg whites, eggs and milk in a medium bowl.
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3
Add mustard, salt, pepper and basil: whisk to combine.
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4
Toss bread, arugula, artichokes and sausage in a large bowl.
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5
Add the custard and toss well to coat.
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6
Transfer to the prepared baking dish and push down to compact.
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7
Cover with foil.
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8
Bake until the custard has set, 40 to 45 minutes.
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9
Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.
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10
Transfer to a wire rack and cool for 15 to 20 minutes before serving.
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11
Tip.
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12
To wilt greens, rinse greens thoroughly in cool water.
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13
Transfer them to a large microwave-safe bowl.
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14
Cover with plastic wrap and punch several holes in the wrap.
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15
Microwave on high until wilted, 2 to 3 minutes.
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16
Squeeze out any excess moisture from the greens before adding them to the recipe.
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17
Make Ahead Tip.
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18
To make ahead: Prepare the pudding through Step 3; refrigerate overnight.
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19
Let stand at room temperature while the oven preheats.
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20
Bake as directed in Step 4.
