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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Step 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.

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