Tomato-Mushroom Corn Pudding

Directions

1. 1
   Put dried mushrooms and tomatoes in separate small bowls.
2. 2
   Cover with boiling water; let stand for 15 minutes; drain.
3. 3
   Rinse mushrooms; drain again, pressing out excess moisture.
4. 4
   Chop the tomatoes and set aside.
5. 5
   Meanwhile, in an ungreased 2-quart square baking dish, toss together the English muffin pieces, corn, cheese, basil, salt, and pepper; stir in mushrooms and tomatoes.
6. 6
   In a bowl, combine the eggs and milk; pour evenly over ingredients in the dish.
7. 7
   Press lightly with a rubber spatula or the back of a large spoon to moisten all of the muffin pieces.
8. 8
   Cover and chill for 4-24 hours.
9. 9
   Preheat oven to 375A; bake, uncovered, about 45 minutes or until a knife inserted in the center comes out clean.
10. 10
    Let stand for 10 minutes before serving.