Savory Breakfast Bread Pudding
11g CARB
Serves 6
Hands On 30 min.
Total 1 hr. 15 min.
- 12 oz. artisan-style multigrain bread, cut into ½-inch cubes (5 cups)
- Nonstick cooking spray
- 3 tsp. canola oil
- 1 cup chopped fresh cremini mushrooms
- ½ cup finely chopped red sweet pepper
- ½ cup thinly sliced leek
- 3 egg yolks
- 1 cup fat-free milk
- ⅓ cup reduced-sodium chicken or vegetable broth
- 1 tsp. snipped fresh dill or ½ tsp. dried dill
- ¼ tsp. black pepper
- 1 cup shredded Gruyère or Swiss cheese (4 oz.)
- 4 egg whites
- ½ cup sliced shallots
- ¾ cup halved grape tomatoes
- ¾ cup bite-size strips red sweet pepper
1. Preheat oven to 300°F. In a 15×10-inch baking pan spread bread cubes in a single layer. Bake 10 to 15 minutes or until dried, stirring once or twice. Remove pan from oven. Increase oven temperature to 375°F. Lightly coat six 8-oz. ramekins or custard cups with cooking spray.
2. In a 10-inch nonstick skillet heat 2 tsp. of the oil over medium. Add mushrooms, the ½ cup sweet pepper, and leek; cook and stir about 4 minutes or until tender.
3. In a large bowl lightly beat egg yolks. Whisk in milk, broth, dill, and black pepper. Add bread cubes, mushroom mixture, and cheese; toss to combine. In a second bowl beat egg whites with a mixer on high until soft peaks form (tips curl). Gently fold egg whites into bread mixture. Spoon bread mixture into prepared ramekins. Arrange ramekins in the baking pan used to dry bread cubes.
4. Bake about 20 minutes or until puffed, golden, and a knife inserted in the center comes out clean.
5. Meanwhile, wipe out skillet. Add the shallots and remaining 1 tsp. oil. Cook over medium-high about 3 minutes or until golden, stirring occasionally. Add tomatoes and the ¾ cup pepper; cook about 4 minutes or until softened, gently stirring occasionally.
6. Spoon tomato mixture over puddings and sprinkle with additional snipped fresh dill.
PER SERVING (1 individual bread pudding + ¼ cup topper each) cal 192, fat 11 g (5 g sat. fat), chol 114 mg, sodium 244 mg, carb 11 g (2 g fiber, 6 g sugars), pro 13 g
GOOD FOR YOU
You use less cheese when you choose one with a strong flavor like Gruyère or Swiss.
