Corn and Tomato Bread Pudding
Source: Better Homes and Gardens
Cover and refrigerate the egg mixture and English muffin mixture separately for up to 24 hours. Combine and bake as directed.
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;