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Savory Bread Puddings with Ham and Cheddar

Photo: John Autry; Styling: Paige Hicks
Hands-on time 22 mins
Total time 42 mins
Yield Serves 4 (serving size: 1 bread pudding)
Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.

Ingredients

  • 8 ounces multigrain bread with seeds, cut into 3/4-inch cubes
  • Cooking spray
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
  • 1/4 cup chopped green onions, divided
  • 3/4 cup fat-free milk
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1/8 teaspoon freshly ground black pepper
  • 3 ounces lower-sodium ham, minced
  • 2 large egg yolks, lightly beaten
  • 3 large egg whites
  • 4 teaspoons reduced-fat sour cream

Nutrition Information

  • calories 272
  • fat 11.2 g
  • satfat 5 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 18.5 g
  • carbohydrate 28.4 g
  • fiber 8.6 g
  • cholesterol 140 mg
  • iron 2 mg
  • sodium 536 mg
  • calcium 400 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 375° for 10 minutes or until lightly toasted, turning once. Remove from oven; cool.

  3. Combine bread, 1/2 cup cheese, 3 tablespoons onions, and next 5 ingredients (through egg yolks) in a large bowl. Place egg whites in a small bowl, and beat with a mixer at high speed until foamy (about 30 seconds). Gently fold egg whites into bread mixture.

  4. Spoon about 1 cup bread mixture into each of 4 (7-ounce) ramekins coated with cooking spray. Divide the remaining 1/4 cup cheese and remaining 1 tablespoon onions evenly among ramekins. Bake at 375° for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.

  5. Wine Match by Scott Jones: These puddings need a fruity red to cut the richness and balance the sharp cheddar and salty ham--Colonia Las Liebres Bonarda 2009 (Argentine, $10) is ideal.