Corn And Tomato Bread Pudding

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons dried tomatoes, snipped (not oil-packed)
• 4 eggs, beaten
• 1 1/2 cups whole milk
• 1 teaspoon dried basil, crushed
• 4 cups english muffins, torn or 4 cups dry french bread
• 1 1/2 cups whole kernel corn
• 1 cup reduced-fat cheddar cheese, shredded (or hot pepper cheese)
• 1 tomato, cut into thin wedges (optional)
• 1/4 teaspoon lemon pepper (optional)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in small bowl, put dried tomatoes in enough hot water to cover.
• 3 let stand 15 minutes or until softened, then drain.
• 4 meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
• 5 in ungreased 2-quart square baking dish toss together the pieces of english muffins, corn, cheese & softened tomatoes.
• 6 carefully pour egg mixture evenly over muffin mixture.
• 7 bake about 30 minutes or until knife inserted near center comes out clean.
• 8 cool slightly, then serve pudding spooned on top of tomato wedges.