Guest guest Posted April 17, 2000 Report Share Posted April 17, 2000 Just a few odds and ends. Crossposted to SDA-veg-recipes and Veg-Recipes -- BonniThoza Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza * Exported from MasterCook * Mother's tomato bread pudding Recipe By : " The Great Tomato Book " by Gary Ibsen Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peeled and seeded tomatoes (about 1 pound) or 1 (16-ounce) can tomato pieces in juice 3 cups country-style bread -- cut in 1/2-inch cubes 1 cup golden brown sugar 3/4 cup water 1 teaspoon salt 1/2 cup butter -- (4 ounces) softened 2 teaspoons freshly squeezed lemon juice Preheat oven to 375 degrees. Cut fresh tomatoes in small pieces, reserving all juice. Toast the bread cubes lightly. Day-old bread is fine. Set aside. Place the brown sugar, water and salt in a medium saucepan over low heat. Cook until sugar and water have combined, about 5 minutes. Add tomatoes, bread cubes, butter and lemon juice. Cook, stirring very gently until the butter has melted, 3 to 4 mintes. Pour the tomato mixture into a casserole or baking dish. Bake until bubbling, 30 to 35 minutes. Serve piping hot. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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