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Corn and Tomato Bread Pudding

The proof of a delicious dinner is in this pudding, a classic baked custard reinvented as a savory meatless main dish. It's a great casserole for breakfast too.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 30 mins 375°F

Corn and Tomato Bread Pudding

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.

From the Test Kitchen

*

Cover and refrigerate the egg mixture and English muffin mixture separately for up to 24 hours. Combine and bake as directed.

Nutrition Facts (Corn and Tomato Bread Pudding)

  • Per serving:
  • 275 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 160 mg chol.,
  • 486 mg sodium,
  • 32 g carb.,
  • 3 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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