We returned home with a couple of roasted ears of corn on the cob and some peeled and chopped tomatoes. I did a recipe search on corn and tomatoes and hit upon a great recipe called Tomato-Basil Bread Pudding that I used as a starting point. Thanks to Gaida De Laurentis, here it is, renamed and with a few changes:
Tomato and Corn Bread Pudding
8 ozs rustic white bread, cut into 3/4 inch pieces
3 T olive oil
1/4 c chopped green onions or sweet white onion
2 cloves garlic, minced
1 c chopped fresh tomatoes (peeled optional)
Salt and freshly ground pepper, to taste
1/2 c packed chopped fresh basil leaves
1/2 c shredded Parmesan
1/2 c corn
6 large eggs, at room temperature
1 cup whole milk
1/2 tsp salt
1/4 tsp freshly ground pepper
Preheat oven to 375 degrees. Grease a 9" by 13" glass baking dish. Add the bread and set aside.
In a large skillet, heat oil over medium heat. Add the onions and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add tomatoes, basil and corn and season with salt and pepper. Pour the tomato mixture and Parmesan cheese over the bread and combine well.
In a large bowl, beat the eggs, milk, salt and pepper together until smooth. Pour the mixture over the bread mixture gently tossing to coat. Bake until slightly puffed and golden, about 25 to 35 minutes, or until a knife inserted comes out clean. Remove from the oven and let cool about 5 minutes.
We had the pudding along with some ground beef patties, also leftover, and a green salad. Yum!
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