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.
- 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
- 3 large egg yolks, lightly beaten
- 3 large egg whites
- 4 teaspoons reduced-fat sour cream
- Preheat oven to 375°.
- 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.