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.
8 ounces multigrain bread with seeds, cut into 3/4-inch cubes
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
How to Make It
Preheat oven to 375°.
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.
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.
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.
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.
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Made it exactly as posted and it was delicious! Did use plain white bread and used all three yolks just because I didn't want to waste one....fabulous and easy. I will definitely be saving this to my recipe file! My husband even liked it and he has a weird rule about cheese not going with eggs....
my husband and I LOVE this! Have made it twice now with ham leftover from Christmas (in the freezer). The second time I added some chopped fresh mushrooms, some parsley and a bit of garlic powder. YUMMY!I also did it in 1 large dish instead of individual ones. And I added the eggs all together . I don't htink it changed the texture/taste any by adding the eggs at the same time. Use good bread
LOVED this breakfast recipe! I think the quality of the results depends heavily on the quality of your ingredients as there are few; esp. the bread. I used Whole Foods 12 Grain bread, which they were willing to cube for me (bonus) - the bread was extremely hearty and after toasting, held up against the moist egg when tossed prior to baking. Definitely whip the egg whites (I did this by hand) to ensure that the casserole doesn't become dense. I don't have individual casserole dishes, so I used a small casserole dish (maybe 7 x 8) and I had halved the recipe; cook time was the same as in the original. We didn't think that the recipe needed sour cream, so left off the extra calories. Super simple to make and hearty in flavors - 100% a keeper; enjoy!
I really enjoyed this dish. I bought fresh multigrain bread which tasted great. Followed the recipe exactly, but put in a large muffin pan. Would be great for a weekend breakfast, but easy and quick enough during the week.
The directions for this dish almost turned me away. However, we decided to make this casserole as we would most other bread puddings (without separating the eggs) and the result was Yummy! Used leftover baked Boar's head ham and Cabot 75% reduced fat sharp cheddar. Wasn't up for going where I could get seedy bread so opted for a sturdy Portugese and it was great. Served it with a nice lowfat homemade cole slaw for crunch.
This is a really great, flavorful breakfast/brunch dish and has a nice little crunch to it. I did not do the individuals instead used an 8x8 baking dish and baked for 30 minutes. I think the secret ingredient is the bread you use. I used LeBrea Whole Grain which is very rustic and seedy. I used 3 whole eggs and didn't do the egg white step. I bought diced lower sodium ham. We didn't think the sour cream would add anything so didn't use it.
I made this based on what at the time were all 5-star reviews. It tasted okay, but wasn't amazing. I'm not convinced that the steps such as toasting the bread icubes in the oven first and whipping the egg whites really made a difference. I would make it again, double the recipe, and skip those steps.
Pretty good for a simple weekday meal. I doubled it and put it all in a large casserole, and it came out well with an extra 15 minutes added to the time. I thought it seemed dry when I put it in the oven, but it was moist enough at the end.
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