Thursday, March 7, 2013

Savory Bread Pudding

This dish was lovely, light, creamy, and brunchy. I felt like I should be sitting out on a sunny veranda eating this with a glass of juice and a side of fruit, perhaps with an ocean or lake on the horizon. The flavor was very light and mild. One reviewer said it was bland, so that's why I added a bit of Rocky Mountain Seasoning. You could add virtually any herb that strikes your fancy, or perhaps a bit of garlic and/or Parmesan.

The original recipe called for goat cheese, which I don't always care for, so I used queso fresco instead. I imagine Feta would also be good in this.

Savory Bread Pudding

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Adapted from Cooking Light
Yield: 4 servings

1/2 lb. white bread, cut into 1-inch cubes (I used half of an Italian loaf)
1/2 cup (2 oz.) crumbled queso fresco cheese
1 cup skim milk
1/2 cup 1% low-fat cottage cheese
1/8 tsp. pepper
1/4 tsp. Rocky Mountain Seasoning (optional)
1 large egg
2 egg whites
1/8 cup sliced green onions

Spray an 8 x 8-inch pan with cooking spray, and arrange bread in it.

Combine half of the queso fresco, milk, cottage cheese, pepper, Rocky Mountain Seasoning, egg, and egg whites in a bowl, whisking well. Pour mixture evenly over bread; press bread down into the liquid, if needed. Sprinkle remaining 1/4 cup queso fresco over the top. Let stand for approximately 30 minutes. (Alternatively, you could cover and refrigerate over night, then remove from fridge about 30 minutes before baking.)

Preheat oven to 350. Bake, uncovered, for 40 minutes or until set and golden. Sprinkle with green onions before serving.

Nutrition Information (per serving): 
261 calories; 6.1 g. fat; 65 mg. cholesterol; 629.9 mg. sodium; 34.7 g. carbohydrate; 1.4 g. fiber; 17.4 g. protein; 2.6 g. sugar

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