This tomato bread pudding may be made quickly with ingredients you already have on hand, yielding a side dish casserole that will be requested repeatedly. It may also be prepared in advance and baked later.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup water
- 1 (14.25 ounce) can tomato puree
- ¾ cup brown sugar
- 1 tablespoon dried basil
- 1 pinch salt to taste
- 10 slices white bread, cubed
- ¼ cup butter, melted
Instructions
- In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
- Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
- Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 613 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Use curry instead of basil. Excellent
My fiance, who is Japanese, had never heard of a savory pudding and was very skeptical to try this. His ultimate response? “Can you make this again tomorrow?” So yummy! I made topped it with pieces of parmesan chicken and served with a salad for a complete meal.
I heard about a tomato pudding on NPR of all places and searched for a recipe. Glad I found this one. Just served it tonight for Christmas Eve dinner. All 10 adults there scarfed it down. It’s easy. It’s tasty. It’s different. Followed the recipe exactly (well 11 slices of bread instead of 10) and it was lovely.
This is not a good recipe. There is not enough liquid to properly moisten the bread although I only used nine slices, not ten. There’s just too much bread. Also, the oven temperature is too high and the baking time is too long. What I ended up with was dried out and burned bread cubes and a truly inedible casserole. Just for the record, my stove is relatively new and is properly calibrated. I urge you to find another tomato pudding to try and, when you do, let me know. AK
Hey Randi-this is the best! We expect to have it every year!lol!
I made this for my father, who is a total tomato lover. He absolutely loved it. I even saw him going back for thirds! I tried it myself, not being a huge tomato fan and even I liked it. I think I’ll be making this quite often!
i love tomatoes and this recipe was just wayyyyy to sweet. I followed the directions exactly and was verryyy disappointed with the results
Outstanding recipe! I cannot say enough good things about this recipe. It was easy to prepare and tastes great. What else would you want? I used a can of diced tomatoes and thought it was just fine instead of using the tomato puree. Served with Pork Chops with Jalapeno Jelly, Lemon Pepper Zucchini and Pride Cabernet Franc. Yummy meal. Plan to serve again at a dinner party.
This is my “mema’s” recipe and we just LOVE it!
She also told us that if tomato puree is not available we can:
OMITT WATER and use three 8 oz cans tomato sauce
OR
Use the Original ½ cup water
plus an additional 6 oz. water,
one 6 oz. can tomato paste
and one 8 oz can tomato sauce.
She also told us that if tomato puree is not available we can:
OMITT WATER and use three 8 oz cans tomato sauce
OR
Use the Original ½ cup water
plus an additional 6 oz. water,
one 6 oz. can tomato paste
and one 8 oz can tomato sauce.