Arugula and Mushroom Bread Pudding
Arugula is one of those greens that always seems to end up mixed in with lettuce in a salad, and while I do love a little peppery kick to my every day salad, full grown arugula is a delicious green that I often forget about. And really, what better way to use such a savory green than in a savory bread pudding?
I've made this for brunch and also for dinner and it's appropriate for both of those and also probably all the meals between!
Arugula and Bread Pudding
4 large egg whites
4 large eggs
1 cup skim milk
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sliced fresh basil
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
3/4 cup mushrooms
1 cup diced cooked chicken sausage (5 ounces)
3/4 cup shredded swiss cheese
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. To prepare custard: 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.