Arugula & Chicken Sausage Bread Pudding

Active Time:  30 Minutes Total Time:  1 Hour 45 Minutes Yield:  6 servings 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 in this recipe. Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4. RECIPE INGREDIENTS For Custard: 4   large egg whites 4   large eggs 1 cup  skim milk For Seasonings: 2 tablespoons  Dijon mustard 1/4 teaspoon  salt 1/4 teaspoon  freshly ground pepper 1/2 cup  sliced fresh basil For 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  chopped arugula, wilted (see Tip) 3/4 cup  chopped artichoke hearts, frozen (thawed) or canned 1 cup  diced cooked chicken sausage (5 ounces) For Topping: 3/4 cup  shredded fontina cheese Tip: 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.

Nutrition Facts per Serving Yield: Yield:  6 servings Calories: 272 Fat. Total: 11g Protein: 20g Carbohydrates, Total: 24g Fat, Saturated: 4g Fiber: 5g Cholesterol: 174mg Sodium: 696mg % Cal. from Fat: 36%