Croque Monsieur bread & butter pudding
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
A classic French sandwich meets a nostalgic pudding for this melt-in-your-mouth bake. Comfort food at its very best
Ingredients
Calorie Controlled Brown Bread
8 slice(s)
Wholegrain Mustard
45 g
Wafer thin ham
100 g
Half fat Cheddar cheese
55 g
Calorie controlled cooking spray
4 spray(s)
Semi Skimmed Milk
400 ml
Egg, whole, raw
3 medium, raw
Parmesan Cheese
10 g
Parsley, fresh
1 tablespoon(s), roughly chopped
Salad leaves
4 portion(s)
Instructions
1
Preheat the oven to 170°C, fan 150°C, gas mark 3. Spread 4 of the 8 slices of bread with the wholegrain mustard, then top with the ham and Cheddar cheese. Sandwich together with the remaining slices and cut each one twice diagonally into 4 triangles. You’ll end up with 16 triangles in total.
2
Lightly mist a 20cm square baking dish with cooking spray. Arrange the triangles so that they’re slightly overlapping in the dish. In a large jug, mix together the milk and eggs, and season well. Pour the mixture over the bread and leave to stand for 10 minutes. Sprinkle over the Parmesan.
3
Transfer to the oven and bake for 30 minutes, until golden and set. When cooked, leave to stand at room temperature for 10 minutes. Scatter over the parsley, divide among 6 plates and serve alongside the green salad.
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