Save to your scrapbook
Mini asparagus bread and butter puddings
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
4 slices leftover white bread, crusts cut off
15g essential Waitrose Butter, softened
50g essential Waitrose Cheddar Cheese, grated
4 asparagus spears, cut into 4
1 essential Waitrose Egg
75ml essential Waitrose Semi Skimmed Milk
1. Preheat the oven to 200ÂșC, gas mark 6. Spread the bread with the butter and sprinkle over the cheese, pressing it into the bread. Press the slices into 4 greased holes of a deep muffin tin. Place the asparagus
in the centre.
2. Beat the egg and milk together, season and pour into the bread cups.
3. Bake for 20 minutes until golden and set. Serve with salad leaves.
Typical values per serving:
Energy |
1753.096kJ 419kcals |
---|---|
Fat | 20.4g |
Saturated Fat | 10.9g |
Carbohydrate | 39.4g |
Sugars | 5.9g |
Salt | 1.5g |
Average user rating