MENU

Sunday Brunch: Savory Bread Pudding

Savory Bread Puddings with Ham and Cheddar

{}

Ingredients

{}

{}{}{} 8 ounces multigrain bread with seeds, cut into 3/4-inch cubes

{}{}{} Cooking spray

{}{}{} 3/4 cup (3 ounces) shredded sharp cheddar cheese,

{}{}{} 1/4 cup minced onion

{}{}{} 3/4 cup milk

{} {}{}1/4 cup {}chicken broth

{}{} 1/4 cup minced celery

{}{}{} 1/8 teaspoon freshly ground black pepper

{}{}{} 3 ounces ham, minced

{}{}{} 2 large egg yolks, lightly beaten

{}{}{} 3 large egg whites

{}{}{} 4 teaspoons sour cream

{}

Preparation

{}

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, cheese, 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. . Bake at 375 for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.

{}

{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}

{}

Trending

LOADING