1 c  Sun-dried tomatoes

      2 c  Whipping cream

      2 c  Milk

      4 oz Egg noodles

      2 tb Olive oil, any kind

      8    Eggs

    1/2 ts Salt

    1/4 ts Freshly ground pepper

    1/2 lb Grated Cheddar cheese

    1/2 lb Mozzarella cheese

           - in 1/2-in pieces
  IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on
  paper towels. If dried tomatoes are not packed in oil, combine them with 1
  cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving
  cream for later. Roughly chop dried tomatoes and place in a medium mixing
  bowl. Meanwhile, bring a pot of water to a boil on the stove over high
  heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain,
  place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
  Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven
  to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup
  milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses
  to the noodles and  mix. Add the cream mixture and pour into baking dish.
  Cover baking dish with aluminum foil and place in a larger pan filled with
  boiling water and place in oven until the pudding is set, about 35 minutes.
  The pudding is done when it has puffed slightly and a knife inserted in the
  center comes out clean. Remove from water bath and let rest for 5 minutes
  before serving.