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    You are in: Home / Recipes / Corn and Tomato Bread Pudding Recipe
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    Corn and Tomato Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sydney Mike's Note:

    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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    Units: US | Metric


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

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on November 20, 2008


      A great way to use up some stale bread, it forms a nice crust on the bottom which holds it together well. I added some spring onions and some slices of salami on the top so hubby got his "meat fix" with dinner, served with salad & garlic bread, this was a lovely simple to put together dinner. Thanks Syd!

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    Nutritional Facts for Corn and Tomato Bread Pudding

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 123.4
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 2.2 g
    Cholesterol 147.1 mg
    Sodium 238.8 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 1.0 g
    Sugars 5.0 g
    Protein 7.4 g

    The following items or measurements are not included:

    English muffins

    reduced-fat cheddar cheese

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