BREAD PUDDING with HAM AND CHEESE

1. Soak 2 Jaret toasts in I egg beaten with 2 tablespoons heavy cream until almost all the egg is absorbed.
2. Lift one toast into a flat-rimmed soup plate with a spatula, fold over a slice of Black Forest ham (or Canadian bacon) on top, cover it with 2 tablespoons grated cheddar, and sandwich it with the second toast.
3. Pour any remaining egg mixture over the top and sprinkle with a little more cheese.
4. Microwave on high for 1 1/2 minutes.
   PEEL SERVING: 13 grams carbohydrate, 23 grams protein
   NOTE: Make this recipe open-faced with I Jaret toast and save 6 grams of carbs.
   

 © 2004 Pro-Bound.com All Rights Reserved.