Savoury bread puddings
Prep 5mins, ready in 30 minutes, Serves 1, 11sp or 9sp using lighter cheese
100ml skimmed milk (1sp)
1 egg (2sp)
2 tsp wholegrain mustard
1 tbsp chopped fresh mixed herbs such as parsley, chives or coriander
35g grated cheese (6sp) use Cathedral City Mature Lighter for 4sp
Slice of bread (2sp)
Preheat the oven to 200°C, gas mark 6. Whisk together milk, 1 egg, mustard and herbs. Break bread into 1cm chunks and stir it into the milk mixture, along with cheese. Spoon into an individual sized ovenproof dish and bake for 20-25 minutes until golden and crunchy on the top.
It's such an easy meal to make and you can play around with it, could put sliced tomatoes on the top, you can add other things to this like chunks of gammon or ham, spring onions and if you use low calorie bread it also becomes almost No Count you just count the cheese.
My savoury bread pudding
Serves 1, 4sp
1 egg (2sp)
1 tsp wholegrain mustard
pinch of oregano
Slice of torn up wafer thin ham (0sp)
13g Cathedral City Mature Lighter (1sp)
1 slice of WW brown bread (1sp)
Preheat the oven to 200°C, gas mark 6. Whisk together with a fork 1 egg, ham, mustard and oregano. Break bread into pieces and stir it into the mixture, top with cheese. Spoon into an individual sized ovenproof dish and bake for 20-25 minutes until golden and crunchy on the top.
Cheese and tomato bread pudding
This is a wonderful way to use up leftover bread and it's a cheap and filling family meal.
Serves 4, 10 Smart Points each. Takes 10 minutes to prepare, 35 minutes to cook
39 Smart Points total, No Count day = uses 4sp of yr weeklies, or 3sp if you use lighter cheese.
low fat cooking spray
400 g can chopped tomatoes
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
100 g (3½oz) mature cheese (16sp), or us Cathedral City Mature Lighter grated (11sp) and save 1sp per serving
4 eggs (7sp)
400 ml (14 fl oz) skimmed milk (5sp)
150 g (5½oz) Weight Watchers calorie controlled brown bread (preferably stale) (11sp)
Salt and freshly ground black pepper
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
Lightly spray an ovenproof dish with the cooking spray.
Mix the tomatoes with half of the thyme, then spoon half of the tomatoes into the base of the dish and scatter with about a quarter of the cheese.
In a large bowl, beat the eggs with milk and seasoning. Dip the slices of bread in the eggy mixture, letting them soak in it briefly.
Arrange the bread slices on top of the tomatoes and cheese, overlapping slightly.
Spoon on the rest of the tomatoes and scatter with the remaining cheese and thyme. Pour the remaining egg mixture all over the dish. Cover with foil and bake for 20 minutes. Remove the foil. Bake for a further 15 minutes until the mixture is puffed up and golden brown on top.