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Corn Pudding With Sun-Dried Tomatoes

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Ingredients

8 ears fresh corn (about 3 cups frozen thawed kernels)

6 ounces cold mild cheddar cheese

2 slices bread, torn in 1-inch pieces

1/2 tablespoon unsalted butter

2 cloves garlic, peeled

1 medium (about 6 - ounces) onion, peeled, cut into 1-inch pieces

1/2 tablespoon extra virgin olive oil

1/4 cup (1 ounce) minced sun-dried tomatoes, not oil packed

1 cup evaporated fat free milk

2 large eggs

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

2-3 drops hot sauce

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