This recipe for sausage bread pudding is faaaar better than the last one Bryant and I tried. It’s chicken sausage rather than chorizo, so the texture is far more restrained. And I substituted like crazy: spicy andouille chicken sausage instead of quasi-Mediterranean, spinach instead of arugula, leftover brussels sprouts instead of artichoke hearts. But the texture was right – crusty cheddar cheese over custardy vegetables and bread and meat, and we devoured the thing. Muuuch better than the viscerally disturbing chorizo-bomb we tried a while back.
Also, I have now made lasanga, and it did not suck. I’ve become a huge fan of recipes out of Eating Well magazine; they seem to really straddle the line between “sorta healthy” and “ugh it’s made entirely out of tempeh and will suck.” I’ll never subscribe to the magazine; I don’t like constant constant diet articles. But I recommend their recipes. Yum.