Arugula & Chicken Sausage Bread Pudding
Submitted by happyzhangbo
Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.
YIELD
6 servingsPREP
10 minCOOK
55 minREADY
1⅔ hrsBread pudding doesn’t have to be sweet, and this savory version proves the point spectacularly.
Cubes of whole wheat bread get tossed with peppery wilted arugula, chopped artichoke hearts, and diced chicken sausage, then soaked in a custard of eggs, egg whites, skim milk, Dijon mustard, and fresh basil.
Everything bakes covered until the custard sets, then gets uncovered, topped with shredded fontina, and baked until puffed and golden on top.
This is the kind of dish that works for brunch, dinner, or meal prep. It holds up beautifully and reheats like a dream.
Kitchen Tips
- Push the mixture down in the baking dish to compact it. This ensures even custard distribution
- Covering with foil for the first bake prevents the top from drying out before the center sets
- Wilting the arugula first removes excess moisture so the pudding isn’t soggy
- Let it cool 15 to 20 minutes before slicing. It firms up as it rests
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
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.
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