Savory Bread Pudding

I LOVE bread pudding but have never had a savory version.  I discovered bread pudding when I worked in a bakery as a kid.  We made great bread pudding at my bakery but the finest bread pudding I have ever eaten is at Dorado in Chicago.  Pecan caramel bread pudding.  It's a dessert that you will eat and want to lick the plate when you're done!

This one is supposed to replicate the flavors of a baked potato.  We'll see.

8oz. multigrain bread cut into 3/4 inch cubes
Cooking spray
3/4 C. shredded sharp cheddar cheese, divided
1/4 C. green onions, divided
3/4 C. fat free milk
1/4 C. fat free low sodium chicken broth
1/8 tsp. freshly ground back pepper
3oz. lower sodium ham, minced
2 large egg yolks, lightly beaten
3 large egg whites
4 tsp. reduced fat sour cream

Preheat oven to 375 degrees.

Place bread cubes n a jelly roll pan; coat with cooking spray.  Bake at 375 for 10 minutes or until lightly toasted, turning once.  Remove from oven; cool.

Combine bread, 1/2 C. cheese, 3 tbsp. onions and next 5 ingredients (through egg yolks) in a large bowl.  Place egg whites in a msall bowl, and beat with a mixer at high speed until foamy (about 30 seconds).  Gently fold egg whites into bread mixture.

Spoon about 1 C. bread mixture into each of 4 ramekins coated with cooking spray.  Divide the remaining  1/4 C. cheese and remaining 1 tbsp. onions evenly among the ramekins.  Bake at 375 for 20 minutes or until lightly browned.  Top each serving with sour cream.