Low Fat Bread Pudding With Ham and Cheddar

Easily a main dish, inspired by the flavors of a loaded baked potato.

• Ready In: 42 mins
• Serves: 4
• Yields: 4 ramekins

Ingredients

• 8  ounces  multigrain bread with  seeds, cut into 3/4 inch cubes
• 3⁄4 cup  shredded sharp cheddar cheese, divided
• 1⁄4 cup  chopped green onion, divided
• 3⁄4 cup nonfat milk
• 1⁄4 cup  fat-free low sodium chicken broth
• 1⁄8 teaspoon black pepper
• 3  ounces  lower-sodium ham, minced
• 2  large  egg yolks, lightly beaten
• 3  large  egg whites
• 4  teaspoons reduced-fat sour cream

Directions

1. Preheat oven to 375 degrees.
2. Place bread cubes on a jelly-roll pan, and spray with cooking spray.
3. Bake at 375 degrees for 10 minutews, or until lightly toasted, turning once.
4. Remove from oven, and cool.
5. Combine bread, 1/2 cup cheese, 3 tablespoons onions, and the next 5 ingredients (through egg yolks) in a small bowl, and beat with a mixer at high speed until foamy (about 30 seconds).
6. Gently fold egg whites into bread mixture.
7. Spoon about 1 cup bread mixture into 4 (7 ounce) ramekins coated with cooking spray.
8. Divide the remaining 1/4 cup cheese and remaining 1 tablespoon onion evenly among ramekins.
9. Bake at 375 degrees for 20 minutes or until lightly browned.
10. Top each with 1 teaspoon sour cream.