CORN AND TOMATO BREAD PUDDING

Corn and Tomato Bread Pudding image

Provided by Sydney Mike

Categories Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

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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 tomatoes, cut into thin wedges (optional)
1/4 teaspoon lemon pepper (optional)

Steps:

Preheat oven to 375 degrees F.
In small bowl, put dried tomatoes in enough hot water to cover.
Let stand 15 minutes or until softened, then drain.
Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
Carefully pour egg mixture evenly over muffin mixture.
Bake about 30 minutes or until knife inserted near center comes out clean.
Cool slightly, then serve pudding spooned on top of tomato wedges.

Nutrition Facts : Calories 123.5, Fat 5.8, SaturatedFat 2.2, Cholesterol 147.1, Sodium 238.9, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 7.5