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Cheese & Tomato Bread Pudding

Serves 4
Points per serving - 5


large tin toms
2 tablespoons chopped fresh thyme
100g low fat mature cheddar
4 eggs
400mls skimmed milk
150g day old french bread sliced thinly
salt and pepper


Preheat oven Gas 4/180, lightly spray oven proof dish with Frylight.

Mix toms with half thyme, spoon half of this inot base of dish and scatter with 1/4 of the cheese.

In large bowl beat eggs, milk and seasoning. Dip slices of bread into this letting them soak briefly. Arrange bread slices on top of the toms and cheese overlapping slightly.

Spoon on rest of toms and scatter remaining cheese and thyme. Cover with foil and bake for 20 mins.

Remove foil bake for a further 15 mins until mixture is puffed up and golden brown.
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