Low Fat Bread Pudding With Ham and Cheddar |
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Prep Time: 22 Minutes Cook Time: 20 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Easily a main dish, inspired by the flavors of a loaded baked potato. Ingredients:
8 ounces multigrain bread with seeds, cut into 3/4 inch cubes |
3/4 cup shredded sharp cheddar cheese, divided |
1/4 cup chopped green onion, divided |
3/4 cup nonfat milk |
1/4 cup fat-free low sodium chicken broth |
1/8 teaspoon black pepper |
3 ounces lower-sodium ham, minced |
2 large egg yolks, lightly beaten |
3 large egg whites |
4 teaspoons reduced-fat sour cream |
Directions:
1. Preheat oven to 375 degrees.
2. Place bread cubes on a jelly-roll pan, and spray with cooking spray.
3. Bake at 375 degrees for 10 minutews, or until lightly toasted, turning once.
4. Remove from oven, and cool.
5. Combine bread, 1/2 cup cheese, 3 tablespoons onions, and the next 5 ingredients (through egg yolks) in a small bowl, and beat with a mixer at high speed until foamy (about 30 seconds).
6. Gently fold egg whites into bread mixture.
7. Spoon about 1 cup bread mixture into 4 (7 ounce) ramekins coated with cooking spray.
8. Divide the remaining 1/4 cup cheese and remaining 1 tablespoon onion evenly among ramekins.
9. Bake at 375 degrees for 20 minutes or until lightly browned.
10. Top each with 1 teaspoon sour cream.
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