Spinach & Chicken Sausage Bread Pudding


Serves: 6

Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage, and sun-dried tomato and spinach sausage


Prep Time:
Cook Time:
Total Time:

Ingredients:

CUSTARD:
4 large egg whites
4 large eggs
1 cup milk
SEASONING:
2 tablespoons Dijon style mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sliced fresh basil
BREAD & FILLING
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups fresh spinach leaves, chopped
3/4 cup chopped artichoke hearts, frozen (thawed) or canned
1 cup diced cooked chicken sausage, (5 ounces)
TOPPING:
3/4 cup shredded fontina cheese

Directions:

Preheat oven to 375°F. 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 (or spinach), 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.

Source: eatingwell.com



Add Recipe to Cook'n



blog comments powered by Disqus