Mother's Tomato Bread Pudding
Mother's Tomato Bread Pudding
2 cups peeled, seeded tomatoes (about 1 lb) or 1 (16 oz) can tomato pieces in juice
3 cups country-style bread, cut in 1/2" cubes
1 cup brown sugar
3/4 cup water
1 tsp salt
1/2 cup butter, softened
2 tsp freshly squeezed lemon juice
Preheat oven to 375 degrees. Cut fresh tomatoes in small pieces, reserving all juice. Toast bread cubes lightly and set aside. Place brown sugar, water and salt in a medium saucepan over low heat and cook until sugar is dissolved, about 5 minutes. Add tomatoes, bread cubes, butter and lemon juice and cook, stirring gently until butter has melted, 3 to 4 minutes. Pour tomato mixture into a casserole dish and bake until bubbling, 30-35 minutes. Serve hot.
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Corona~Barb
Now an Oregon gal
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