Recipe from: Bethany Kungle
Tomato Pudding
Ingredients:
1/2 cup water
1 (14.25oz) can tomato puree
3/4 cup brown sugar
1 tablespoon dried basil
1 pinch salt to taste
10 slices white bread, cubed
1/4 cup butter, melted
Directions:
- 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.