Tomato-Mushroom Corn Pudding

• 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

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

porcini mushrooms, tomatoes, torn lightly, kernel corn, aged, fresh basil, salt, ground black pepper, eggs, milk

Taken from www.food.com/recipe/tomato-mushroom-corn-pudding-436158 (may not work)