Savory Bread Puddings with Ham and Cheddar from Cooking Light

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 cooking time.

Yield: 4 servings
Community Recipe from


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


  1. 1. Preheat oven to 375 degrees.
  2. 2. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 375 degrees for 10 minutes or until lightly toasted, turning once. Remove from oven; cool.
  3. 3. Combine bread, 1/2 cup cheese, 3 tablespoons onions, and the 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. 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 degrees for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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