Savory Bread Puddings with Ham and Cheddar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
8 ounces multigrain bread with seeds, cut into 3/4-inch cubes |
cooking spray |
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 |
Directions:
1. Preheat oven to 375°.
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.
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.
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.
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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