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Corn and Tomato Bread Pudding

Makes: 6 servings
Prep 20 mins Bake 375°F 30 mins
Corn and Tomato Bread Pudding
Ingredients
  • 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)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 275,
  • Fat, total (g) 9,
  • chol. (mg) 160,
  • sat. fat (g) 4,
  • carb. (g) 32,
  • fiber (g) 3,
  • pro. (g) 16,
  • vit. A (RE) 144,
  • vit. C (mg) 4,
  • sodium (mg) 486,
  • calcium (mg) 232,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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