Tomato-mushroom Corn Pudding

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1/4 cup dried porcini mushrooms
• 3 -6 dried tomatoes (not packed in oil)
• 4 cups torn lightly toasted english muffins, about 4 muffins (or cubed dried bread)
• 1 1/2 cups frozen whole kernel corn, thawed
• 1/2 cup finely shredded aged dry jack cheese (2 ounces) or 1/2 cup parmesan cheese (2 ounces)
• 1 tablespoon snipped fresh basil (or 1 t. dried basil, crushed)
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 4 eggs, lightly beaten
• 1 1/2 cups milk

Recipe

• 1 put dried mushrooms and tomatoes in separate small bowls.
• 2 cover with boiling water; let stand for 15 minutes; drain.
• 3 rinse mushrooms; drain again, pressing out excess moisture.
• 4 chop the tomatoes and set aside.
• 5 meanwhile, in an ungreased 2-quart square baking dish, toss together the english muffin pieces, corn, cheese, basil, salt, and pepper; stir in mushrooms and tomatoes.
• 6 in a bowl, combine the eggs and milk; pour evenly over ingredients in the dish.
• 7 press lightly with a rubber spatula or the back of a large spoon to moisten all of the muffin pieces.
• 8 cover and chill for 4-24 hours.
• 9 preheat oven to 375â°; bake, uncovered, about 45 minutes or until a knife inserted in the center comes out clean.
• 10 let stand for 10 minutes before serving.