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      Sunday
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      Sunday Brunch: Savory Bread Pudding

      Savory Bread Puddings with Ham and Cheddar

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      Ingredients

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      {}{}{} 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

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      Preparation

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      1. Preheat oven to 375.

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      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.

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      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.

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      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.

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