Arugula and Chicken Sausage Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 large eggs |
4 egg whites |
1 cup(s) skim milk |
2 tablespoon(s) dijon mustard |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) ground black pepper |
1/2 cup(s) basil sliced |
4 cup(s) whole-grain bread, crusts removed if desired, cubed |
5 cup(s) chopped arugula, wilted (see tip) |
3/4 cup(s) chopped artichoke hearts, frozen (thawed) or canned |
1 cup(s) diced cooked chicken sausage (5 ounces) |
3/4 cup(s) shredded fontina cheese |
Directions:
1. Tip:
2. 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.
3. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.
4. 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.
5. 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.
6. WW POINTS PLUS PER SERVING
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