Whisk eggs with evaporated milk in a large bowl; add Italian seasoning, salt and pepper. Set aside. Spray a 9 inch (2.5 L) round baking dish with cooking spray. Place half of the croutons in the baking dish. Set aside. Blend corn and tomato sauce; pour over croutons. Pour egg mixture over corn mixture. Place remaining croutons over egg mixture. Sprinkle with mozzarella cheese. Cover with aluminum foil, pre coated with cooking spray. ** Bake in a 350°F (180°C) oven for 40 minutes. Remove foil. Bake for 10 to 15 more minutes or until a knife inserted near the centre comes out clean.
**Casserole can be prepared up to this point and refrigerated for up to 12 hours before baking.
Preparation: 10 minutes
Baking: 50 minutes