More Great Recipes: Dairy | Eggs | Side Dish

Corn and Tomato Bread Pudding


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Serves | Prep Time | Cook Time

Ingredients

3 tablespoons snipped dried tomatoes (not oil-packed)
4 beaten eggs
1-1/2 cups milk
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups torn English muffins or dry French bread
1-1/2 cups fresh or frozen whole kernel corn
1 cup shredded reduced-fat cheddar cheese or hot pepper cheese (4 ounces)
1 tomato, cut into thin wedges (optional


3 tablespoons snipped dried tomatoes (not oil-packed)


4 beaten eggs


1-1/2 cups milk


1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed


4 cups torn English muffins or dry French bread


1-1/2 cups fresh or frozen whole kernel corn


1 cup shredded reduced-fat cheddar cheese or hot pepper cheese (4 ounces)


1 tomato, cut into thin wedges (optional)


Directions


1. In a small bowl place dried tomatoes; add enough hot water to cover. Let stand about 15 minutes or until softened; drain.


2. Meanwhile, in a medium bowl beat together eggs, milk, and basil; set aside. In an ungreased 2-quart square baking dish toss together torn English muffins, corn, cheese, and softened tomatoes.* Carefully pour egg mixture evenly over mixture in baking dish.


3. Bake in a 375 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Cool slightly. To serve, if desired, spoon bread pudding atop tomato wedges. Makes 6 servings.


*Make-Ahead Tip: Cover and refrigerate the egg mixture and English muffin mixture separately for up to 24 hours. Combine and bake as directed.


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