Whilst cleaning out my freezer to make room for the many containers of winter soups I am planning, I discovered half a loaf of sliced organic honey whole wheat bread. It was that nice firm, dense sort of bread, although I expect any whole wheat or multi grain bread would work for this recipe. This bread had 0 fat grams/slice, but if your bread has 1 gram of fat/slice, it would only increase the overall number of fat grams/serving slightly. Since I didn’t wan to try to use all of it for morning toast, but I did want to get it out of the freezer where it was taking up precious space, I decided to make bread pudding.
Now I am a great fan of bread pudding of the cinnamon-sweet kind, with raisins and perhaps bourbon, but this bread seemed to suggest a more savory treatment that could be used as a side dish (or even a main dish with a nice salad on the side) and taken for lunch. The original recipe came from Cooking Light, but I changed it quite a bit, because I wanted more cheese and I didn’t want ham in it. I also wanted to cook it in a single pan, instead of in individual ramekins.
Savory Cheese Bread Pudding
8 ounces of multigrain or whole wheat bread
4 ounces of reduced fat cheddar cheese, shredded, divided (see note)
¼ cup chopped green onions, divided
¾ cup fat-free milk
¼ cup fat-free lower sodium chicken broth
1/8 teaspoon black pepper
½ cup egg substitute
Preheat oven to 375. Cut the bread into ¾ inch cubes. Place bread cubes on a cookie sheet; coat with cooking spray. Bake for 10 minutes or until lightly toasted, turning once. Remove from oven and let cool.
Combine bread, 3 ounces of the cheese, 3 tablespoons of the onions, milk, chicken broth, pepper and egg substitute. Spoon mixture into an 8 inch square pan coated with cooking spray. Sprinkle the remaining cheddar cheese and onions evenly over the mixture. Bake at 375 for 30-40 minutes or until lightly browned and firm. Makes 4 servings at 4 grams of fat/serving.
NOTE: I use Kerrigold Reduced Fat Cheddar Cheese which has terrific flavor, and only 4 grams of fat/ounce. I typically buy a few chunks, and shred them, freezing them in 1 ounce packages to be ready when I am. That way they are as convenient as pre-shredded cheddar, which often has up to 6 grams of fat/ounce