Rating: 4 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

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.

Cheryl Alters Jamison & Bill Jamison
Recipe by Cooking Light September 2011

Gallery

Credit: John Autry; Styling: Paige Hicks

Recipe Summary

hands-on:
22 mins
total:
42 mins
Yield:
Serves 4 (serving size: 1 bread pudding)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

272 calories; fat 11.2g; saturated fat 5g; mono fat 3.3g; poly fat 0.6g; protein 18.5g; carbohydrates 28.4g; fiber 8.6g; cholesterol 140mg; iron 2mg; sodium 536mg; calcium 400mg.
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