Post by chief_cook2 on Feb 28, 2004 19:09:18 GMT -6
3 tablespoons snipped dried tomatoes (not oil-packed)
. 4 beaten eggs
. 1-1/2 cups milk
. 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
. 4 cups torn English muffins or dry French bread
. 1-1/2 cups fresh or frozen whole kernel corn
. 1 cup shredded reduced-fat cheddar cheese or hot pepper cheese (4 ounces)
. 1 tomato, cut into thin wedges (optional)
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.
*Make-Ahead Tip: Cover and refrigerate the egg mixture and English muffin mixture separately for up to 24 hours. Combine and bake as directed.