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porcini mushrooms tomatoes torn lightly kernel corn aged fresh basil salt ground black pepper eggs milk
Viewed: 52 - Published at: 5 years agoIngredients
- 14 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 12 cups frozen whole kernel corn, thawed
- 12 cup finely shredded aged dry jack cheese (2 ounces) or 12 cup parmesan cheese (2 ounces)
- 1 tablespoon snipped fresh basil (or 1 t. dried basil, crushed)
- 12 teaspoon salt
- 14 teaspoon coarsely ground black pepper
- 4 eggs, lightly beaten
- 1 12 cups milk
Method
- Put dried mushrooms and tomatoes in separate small bowls.
- Cover with boiling water; let stand for 15 minutes; drain.
- Rinse mushrooms; drain again, pressing out excess moisture.
- Chop the tomatoes and set aside.
- 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.
- In a bowl, combine the eggs and milk; pour evenly over ingredients in the dish.
- Press lightly with a rubber spatula or the back of a large spoon to moisten all of the muffin pieces.
- Cover and chill for 4-24 hours.
- Preheat oven to 375A; bake, uncovered, about 45 minutes or until a knife inserted in the center comes out clean.
- Let stand for 10 minutes before serving.
