Croque Monsieur bread & butter pudding
WW Soft Malted Danish Bread
Wafer thin ham
Half Fat Cheddar Cheese
Calorie controlled cooking spray
Semi Skimmed Milk
Egg, whole, raw
3 medium, raw
1 tablespoons, roughly chopped
Salad (zero SmartPoints values)
- 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.
- 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.
- 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.