Corn and Tomato Bread Pudding
Source of Recipe
"Nana" to Bubbe & Alex
. 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)
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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