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, divided
• 1/4 cup chopped green onions, divided
• 3/4 cup fat-free milk
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/8 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 375u0b0.
2. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake at 375u0b0 for 10 minutes or until lightly toasted, turning once. Remove from oven; cool.
3. Combine bread, 1/2 cup cheese, 3 tablespoons 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. Divide the remaining 1/4 cup cheese and remaining 1 tablespoon onions evenly among ramekins. Bake at 375u0b0 for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.
5. Wine Match by Scott Jones: These puddings need a fruity red to cut the richness and balance the sharp cheddar and salty ham--Colonia Las Liebres Bonarda 2009 (Argentine, $10) is ideal.

bread, cooking spray, cheddar cheese, green onions, milk, chicken broth, freshly ground black pepper, lower, egg yolks, egg whites, sour cream

Taken from www.myrecipes.com/recipe/savory-bread-pudding-ham-cheddar (may not work)