Mother's tomato bread pudding

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Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

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BonniThoza Adamant Dilettante, so keep it simple, please.

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* 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.

 

 

 

 

 

 

 

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