Sunday Brunch: Savory Bread Pudding - News, Weather and Classifieds for Southern New England

Sunday Brunch: Savory Bread Pudding

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Savory Bread Puddings with Ham and Cheddar




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

    Cooking spray

    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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