Savory Bread Puddings with Ham and Cheddar
8 ounces multigrain bread with seeds, cut into 3/4-inch cubes
3/4 cup (3 ounces) shredded sharp cheddar cheese,
¼ cup minced onion
3/4 cup milk
1/4 cup chicken broth
¼ 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
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.
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