Tomato-Mushroom Corn Pudding Recipe

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.