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Tomato-Mushroom Corn Pudding

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12, H, E
    MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup dried porcini mushrooms

    2. 3 - 6 dried tomatoes

    3. 4 cups torn lightly toasted English muffins (about 4 muffins) or mixed dry bread cubes

    4. 1 1/2 cups loose-pack frozen whole kernel corn, thawed

    5. 1/2 cup finely shredded aged (dry) Jack cheese or Parmesan cheese (about 2 ounces)

    6. 1 tablespoon snipped fresh basil or 1 teaspoon dried basil,crushed

    7. 1/2 teaspoon salt

    8. 1/4 teaspoon coarsely ground black pepper

    9. 4 eggs

    10. 1 1/2 cups milk

    Instructions Jump to Ingredients ↑

    1. Place porcini mushrooms and tomatoes in separate small bowls . Cover both mushrooms and tomatoes with boiling water; soak for 15 minutes. Drain well. Rinse mushrooms. Drain again, pressing out excess moisture. Chop dried tomatoes; set aside.

    2. In a 2-quart square baking dish , toss together English muffin or bread pieces, mushrooms, tomatoes, corn, cheese , basil, salt, and pepper. In a medium bowl, combine eggs and milk; beat with a wire whisk or rotary beater until well mixed. Pour egg mixture evenly over mixture in baking dish. Cover and refrigerate for at least 4 hours or up to 24 hours.

    3. Preheat oven to 375F. Bake, uncovered, about 45 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving. Makes 6 side-dish servings.

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