Cheese and bread puffed pot

Serves 4, 326 cals Grease a one ltr oven proof souffle dish. Butter 4-6 bread slices then cube onto postage stamp pieces. There should be enough to fill the dish 3 quartets full. Add 100gr mature cheddar grated and combine so the cheese is evenly distributed. Crack 2 medium eggs into a bowl and beat lightly. Add 300ml of milk to the eggs and whisk for 2-3 minutes. Season well. Slowly pour over the bread and cheese mixture. Cover and pop in the fridge overnight. The next day preheat the oven to 200C and bake for 40min or until golden