Corn and Tomato Bread Pudding

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Total Time
20 mins
30 mins

This recipe was greatfully lifted from Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let). Although the original recipe didn't call for it, I like using the optional lemon pepper.

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