Savory Bread Puddings with Ham and Cheddar

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 3 large egg whites 
• 2 large egg yolks lightly beaten
• 0.8 cup milk fat-free
• 0.3 cup green onions divided chopped
• 4 teaspoons cup heavy whipping cream sour reduced-fat
• 0.3 cup lower-sodium chicken broth fat-free
• 3 ounces lower-sodium ham minced
• 8 ounces multigrain bread with seeds, cut into 3/4-inch cubes
• 3 ounces sharp cheddar cheese shredded divided

Equipment

• bowl
• frying pan
• oven
• blender
• ramekin

Directions

1. Preheat oven to 37
2. Place bread cubes on a jelly-roll pan; coat with cooking spray.
3. Bake at 375 for 10 minutes or until lightly toasted, turning once.
4. Remove from oven; cool.
5. Combine bread, 1/2 cup cheese, 3 tablespoons onions, and next 5 ingredients (through egg yolks) in a large bowl.
6. 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.
7. 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.
8. Bake at 375 for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.
9. 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, $1
10. is ideal.