Recipe of the Day

Arugula and Chicken-Sausage Bread Pudding Recipe


Prep Time: 15 mins
Cook Time: 1 h 5 mins
Rest Time: 20 mins
Total Time: 1 h 40 mins


6 Servings
Contains Wheat/GlutenContains Wheat/Gluten
Contains DairyContains Dairy
Contains EggContains Egg
Contains Red MeatContains Red Meat
GERD-FriendlyGERD-Friendly
Nutritional Info (Per serving):
Calories: 272, Saturated Fat: 4g, Sodium: 696mg, Dietary Fiber: 5g, Total Fat: 11g, Carbs: 24g, Cholesterol: 174mg, Protein: 20g
Carb Choices: 1.5



Ingredients

* 4 large egg white(s)
* 4 large egg(s)
* 1 cup(s) milk, fat-free
* 2 tablespoon mustard, Dijon
* 1/4 teaspoon pepper, black ground
* 1/2 cup(s) basil, fresh, sliced
* 4 cup(s) bread, whole-grain, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
* 5 cup(s) lettuce, arugula, chopped, wilted
* 3/4 cup(s) artichoke hearts, frozen, thawed, or canned
* 1 cup(s) sausage, chicken, cooked, diced, (5 ounces)
* 3/4 cup(s) cheese, fontina, shredded

Preparation

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. Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.

3. 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.

4. 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.