Photo of Croque Monsieur bread & butter pudding by WW

Croque Monsieur bread & butter pudding

Points® value
Total Time
45 min
15 min
30 min
A classic French sandwich meets a nostalgic pudding for this melt-in-your-mouth bake. Comfort food at its very best


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)


  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.


Go veggie: swap the Parmesan for vegetarian Italian-style hard cheese and the ham for cherry tomatoes.