By making it the main dish, bread pudding can become the star of a weekend brunch. Prepare in individual ramekins to dress up the meal and shorten the cooking time. Serve with some fresh fruit and a veggie side dish for a complete meal!
8 oz multigrain bread cut into 3/4-inch cubes
3/4 cup shredded cheddar cheese, divided
1/4 cup chopped green onions, divided
3/4 cup fat-free milk
1/4 cup low-sodium chicken broth
1/8 tsp ground black pepper
3 oz thick cut ham, finely chopped
2 large egg yolks, lightly beaten
3 large egg whites
4 tsp reduced-fat sour cream (optional)
1. Preheat oven to 375 degrees F.
2. Place bread cubes on a jelly-roll pan and coat with cooking spray. Bake at 375 degrees for 10 minutes or until lightly toasted, turning once. Remove from oven and let cool.
3. Combine bread, 1/2 cup cheese, 3 Tbsp onion, milk, chicken broth, black pepper, ham, and 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 the 4 (7-0z) ramekins coated with cooking spray. Divide the remaining 1/4 cup cheese and remaining 1 Tbsp onions evenly among ramekins. Bake at 375 degrees for 20 minutes or until lightly browned.
5. Top each ramekin with 1 tsp sour cream before serving, if desired.
Yield: 4 servings (272 calories, 11.2 g fat, 5 g saturated fat, 18.5 g protein, 28.4 g carbohydrate, 8.6 g fiber, 140 mg cholesterol)
Adapted from Cooking Light, September 2011