The original tomato pudding recipe appeared in Thoughts for Good Eating, a cookbook series my grandmother helped to edit as a fundraiser for the Council for Jewish Elderly. I’ve tweaked it a bit to update it, but it is a surprising side dish for almost any meal and can make a great brunch dish with eggs!
- 2 cups dried bread cubes, crusts removed
- 1 stick butter, melted
- 1 cup brown sugar
- ½ cup tomato paste
- ½ cup tomato puree
- ¼ cup orange juice
- 1 large ripe beefsteak tomato (or three roma tomatoes), sliced thinly
- Kosher salt and ground black pepper to taste
- Preheat oven to 350 degrees. Put the dried bread cubes in a 9-by-13-inch casserole dish. Pour melted butter over them; toss to combine. Combine brown sugar, tomato puree and orange juice in a saucepan. Heat to a boil; then reduce heat to a simmer. Cook 5 minutes. Taste for seasoning and add salt and pepper to taste.
- Pour hot mixture over bread cubes. Arrange tomato slices over the top, and sprinkle with salt and pepper. Bake until puffy and the corners of the bread cubes are browned, 35 to 40 minutes.