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Ham-and-cheese sandwich pudding

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time

Cooking Time 30 minutes

Ingredients

20 rustic baguette thin slices
80 g butter, softened
Dijon mustard, for spreading
125 g gypsy ham, thinly sliced
100 G Emmenthal cheese, sliced
6 extra-large free-range eggs
1¼ cups full-cream milk cups
Sea salt and freshly ground black pepper, to taste
Green salad, for serving

Method

Spread the sliced bread with butter and mustard, then sandwich with the ham and cheese.

Place the sandwiches into a wellbuttered baking dish in a single layer. Butter the exposed bread.

Beat the eggs with the milk, season and pour over the sandwiches. Prick well to allow the sandwiches to absorb the custard mixture.

Allow to stand for 30 minutes while preheating the oven to 180°C, pricking again once or twice. Bake for 30 minutes or until slightly puffed, crisp and golden. Serve with a green salad.