Old-Fashioned Tomato Pudding

This side-dish version of bread pudding emerges crispy, crimson, and fragrant from the oven. Fresh rosemary sprigs add the finishing touch.

Number of servings : 8

Prep time: 20 minutse

Cooking time: 40 minutes + 5 minutes, standing

Type of meal : | Main Courses | Main Courses

Special diet :


2 cans (28 ounces each) crushed tomatoes, with juice
1 cup packed dark brown sugar
1 can (6 ounces) tomato paste
2 teaspoons dry mustard
1 teaspoon salt
6 slices white bread cut into 1/2-inch cubes (about 3 cups)
1/2 cup butter, melted
Rosemary sprigs for garnish (optional)


  1. Preheat oven to 375°F. Grease a 3-quart casserole or baking dish. In a large bowl, combine tomatoes, sugar, tomato paste, mustard, and salt. Place bread cubes in casserole and drizzle with butter. Pour seasoned tomatoes over bread. (Can be made up to 4 hours ahead to this point if covered and refrigerated.)
  2. Bake 35 to 40 minutes, or until hot and bubbly. Let stand 5 minutes, then garnish with rosemary and serve.

Nutritional information: