Arugula and Chicken Sausage Bread Pudding

• 4 large egg whites
• 4 large eggs
• 1 cup milk, skim
• 2 tablespoons dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/2 cup basil fresh, sliced
• 1/2 pound whole wheat bread crusts removed if desired, cut into 1-inch cubes (4 cups, 4-6 slices)
• 5 cups arugula (roquette) chopped, wilted
• 3/4 cup artichoke hearts chopped, frozen (thawed) or canned
• 5 ounces chicken sausage diced cooked, 1 cup
• 3/4 cup fontina cheese shredded

1. Preheat oven to 375F (190C).
2. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
3. To prepare custard:
4. Whisk egg whites, eggs and milk in a medium bowl.
5. Add mustard, salt, pepper and basil:
6. whisk to combine.
7. Toss bread, arugula, artichokes and sausage in a large bowl.
8. Add the custard and toss well to coat.
9. Transfer to the prepared baking dish and push down to compact.
10. Cover with foil.
11. Bake until the custard has set, 40 to 45 minutes.
12. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.
13. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

egg whites, eggs, milk, mustard, salt, black pepper, basil, whole wheat bread, arugula, chicken sausage, fontina cheese

Taken from recipeland.com/recipe/v/arugula-chicken-sausage-bread-p-49587 (may not work)