SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Corn and Tomato Bread Pudding

Makes: 6 servings
Prep 20 mins Bake 375°F 30 mins
Corn and Tomato Bread Pudding
  • 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.

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe