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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.