Savory Bread PuddingCOMFORT FOOD
This main dish is inspired by the flavors of a loaded baked potato and offers all the comfort of its higher-fat cousin. By baking in individual ramekins, you reduce the cooking time and reduce your temptation to eat more than you should.
Total fat 11.2 g
Satfat 5 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 18.5 g
Carbohydrate 28.4 g
Fiber 8.6 g
Cholesterol 140 mg
Iron 2 mg
Sodium 536 mg
Calcium 400 mg
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8 ounces multigrain bread with seeds,
cut into ¾-inch cubes
¾ cup (3 ounces) shredded sharp cheddar cheese, divided
¼ cup chopped green onions, divided
¾ cup fat-free milk
¼ cup fat-free, lower-sodium chicken broth
⅛ 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
1. Preheat oven to 375°.
2. Place bread cubes on a jelly-roll pan and coat the cubes lightly with cooking spray. Bake at 375° for 10 minutes or until lightly toasted, turning once. Remove from oven and cool.
3. Mix together bread, ½ cup cheese, 3 tablespoons onions, milk, broth, pepper, ham and yolks in 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. Coat 4 (7-ounce) ramekins with cooking spray. Spoon about 1 cup bread mixture into each ramekin. Divide the remaining ¼ cup cheese and 1 tablespoon of onions evenly among ramekins.
5. Bake ramekins at 375° for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.
Serves 4, one ramekin each
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