Tomato-Mushroom Corn Pudding
Ingredients
1/4 cup dried ****cini mushrooms
3 to 6 dried tomatoes
4 cups torn lightly toasted English muffins (about 4 muffins) or
mixed
dry bread cubes
1-1/2 cups loose-pack frozen whole kernel corn, thawed
1/2 cup finely shredded aged (dry) Jack cheese or Parmesan cheese
(about 2 ounces)
1 tablespoon snipped fresh basil or 1 teaspoon dried basil,crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 eggs
1-1/2 cups milk
Directions
1. Place ****cini 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.
Nutrition facts per serving:
Servings Per Recipe 6 side-dish servings
Calories 261
Total Fat (g) 10
Saturated Fat (g) 4
Cholesterol (mg) 150
Sodium (mg) 520
Carbohydrate (g) 31
Fiber (g) 3
Protein (g) 13
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