Arugula & Chicken Sausage Bread Pudding

Name: Arugula and Chicken Sausage Bread Pudding
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: egg whites; eggs; milk, skim; dijon mustard; salt; black pepper; basil; whole wheat bread; arugula (roquette); artichoke hearts; chicken sausage; fontina cheese

.

Yield

6 servings

Prep

10 min

Cook

55 min

Ready

1⅔ hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
For the custard
4	large	egg whites
4	large	eggs
1	cup	milk, skim
For the seasonings
2	tablespoons	dijon mustard
¼	teaspoon	salt
¼	teaspoon	black pepper freshly ground
½	cup	basil fresh, sliced	*
Bread and filling
½	pound	whole wheat bread crusts removed if desired, cut into 1-inch cubes (4 cups, 4-6 slices)	*
5	cups	arugula (roquette) chopped, wilted
¾	cup	artichoke hearts chopped, frozen (thawed) or canned	*
5	ounces	chicken sausage diced cooked, 1 cup	*
For the topping
¾	cup	fontina cheese shredded

Ingredients

Amount	Measure	Ingredient	Features

For the custard:
4	large	egg whites
4	large	eggs
237	ml	milk, skim

For the seasonings:
3E+1	ml	dijon mustard
1.3	ml	salt
1.3	ml	black pepper freshly ground
118	ml	basil fresh, sliced	*

Bread and filling:
226.8	g	whole wheat bread crusts removed if desired, cut into 1-inch cubes (4 cups, 4-6 slices)	*
1.2	l	arugula (roquette) chopped, wilted
177	ml	artichoke hearts chopped, frozen (thawed) or canned	*
144.5	ml/g	chicken sausage diced cooked, 1 cup	*

For the topping:
177	ml	fontina cheese shredded