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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl place dried tomatoes; add enough hot water to cover. Let stand about 15 minutes or until softened; drain.

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  • 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.

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  • 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.

*

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

Nutrition Facts

275 calories; 9 g total fat; 4 g saturated fat; 160 mg cholesterol; 486 mg sodium. 32 g carbohydrates; 3 g fiber; 16 g protein; 144 RE vitamin a; 4 mg vitamin c; 232 mg calcium; 2 mg iron;

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