• 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 (see Tip)
• 3/4  cup  chopped artichoke hearts, frozen (thawed) or canned
• 1  cup  diced cooked chicken sausage, (5 ounces)

• 3/4  cup  shredded fontina 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.

Tips:

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.

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.