Corn And Tomato Bread Pudding

Name: Corn And Tomato Bread Pudding
Ingredients: 3 tablespoons dried tomatoes, snipped (not oil-packed); 4 eggs, beaten; 1 1/2 cups whole milk; 1 teaspoon dried basil, crushed; 4 cups English muffins, torn or 4 cups dry French bread; 1 1/2 cups whole kernel corn; 1 cup reduced-fat cheddar cheese, shredded (or hot pepper cheese); 1 tomatoes, cut into thin wedges (optional); 1/4 teaspoon lemon pepper (optional)

9 ingredients

8 steps

Ingredients

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

Directions

1

Preheat oven to 375 degrees F.
2

In small bowl, put dried tomatoes in enough hot water to cover.
3

Let stand 15 minutes or until softened, then drain.
4

Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
5

In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
6

Carefully pour egg mixture evenly over muffin mixture.
7

Bake about 30 minutes or until knife inserted near center comes out clean.
8

Cool slightly, then serve pudding spooned on top of tomato wedges.