Savory Cheese Bread Pudding

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
Cooking spray
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

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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