Corn and Tomato Bread Pudding
- In a small bowl place dried tomatoes; add enough hot water to cover. Let stand about 15 minutes or until softened; drain.
- 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.
- 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