Egg Bread Puddings

8 ounces multigrain bread with seeds
¾ cup shredded sharp cheddar cheese

¼ cup chopped scallions, divided

¾ cup skim milk

¼ cup chicken broth

freshly ground black pepper

3 ounces minced ham (optional)

3 large egg yolks, lightly beaten

3 large egg whites

sour cream

Preheat oven to 375.

Toast bread in toaster; spread with butter; cut into small cubes.  Cool.

Combine bread, ½ cup cheese, 3 tablespoons scallions, milk, chicken broth, black pepper, ham, and egg yolks in a large bowl.  Place egg whites in a small bowl; beat with a mixer at high speed until foamy.  Gently fold egg whites into bread mixture. 

Spoon about 1 cup bread mixture into each of 4 ramekins coated with cooking spray.  Divide remaining ¼ cup cheese and 1-tablespoon scallions evenly among ramekins.  Bake at 375 for 20 minutes or until lightly browned.  Top each serving with sour cream.  

Serves 4
adapted from ("Cooking Light)