Arugula And Chicken Sausage Bread Pudding Recipes

SUNNY'S BRUNCHY BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Add the olive oil and sausages to a large pan on medium-high heat. Cook, turning sausages occasionally, until cooked through, about 10 minutes. Remove to a paper towel-lined plate. Cool until cool enough to handle, then chop. Set aside.
• Add the heavy cream, yogurt, eggs, orange zest and 2 tablespoons cinnamon sugar to a large bowl. Stir until everything is combined.
• Butter the bottom and sides of an 8-inch square baking dish. Spread the chicken sausage in the bottom of the dish. Shingle the toast on top, overlapping each other slightly, then pour the custard over. Sprinkle the top with the remaining tablespoon cinnamon sugar. Bake, covering with foil halfway through, until golden and bubbly, 30 to 40 minutes.
• Meanwhile, combine the orange juice, maple syrup and fennel seeds in a small pot on medium heat. Cook until reduced back down to a syrup consistency, 10 to 15 minutes. Strain out the fennel seeds and serve with the bread pudding.

ROAST CHICKEN WITH BREAD AND ARUGULA SALAD

Steps:

• Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
• Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
• Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
• Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
• Place the arugula in a large bowl, add the vinaigrette, and toss well.

ARUGULA AND CHICKEN SAUSAGE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees 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, 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.
• 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.
• To make ahead: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.

CHICKEN BREAD PUDDING

Steps:

• Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
• In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
• Sprinkle cheese evenly over mushroom mixture.
• In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
• Bake 1 hour until toothpick inserted near center comes out clean.
• Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
• Bake for about 10 minutes more or until the breadcrumbs are lightly browned.