Tomato-Mushroom Corn Pudding

Better Homes and Gardens

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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

Directions

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 375°; bake, uncovered, about 45 minutes or until a knife inserted in the center comes out clean.
10. Let stand for 10 minutes before serving.