Spiced Fresh Tomato Pudding |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Great for potlucks and family gatherings! From the Oregonian Newspaper FoodDay section. Ingredients:
4 tablespoons butter (1/2 stick; divided) |
6 cups fresh tomatoes, chopped (about 4 pounds) |
1 1/4 cups granulated sugar, divided |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/2 teaspoon salt |
1 teaspoon vanilla |
5 cups cubed peasant bread or 5 cups italian bread, with crusts |
1 egg, lightly beaten |
whipped cream (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease an 8-inch square pan with 1 tablespoon of the butter.
3. In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tablespoons butter.
4. Bring to a boil; reduce heat and simmer for 5 minutes.
5. Stir in vanilla.
6. Add bread cubes; stir until bread is well-coated.
7. In a small bowl, stir 1/2 cup hot bread mixture into egg.
8. Gradually stir egg-coated bread into remaining bread mixture.
9. Spoon into prepared baking pan.
10. Sprinkle with remaining 1/4 cup sugar.
11. Bake until a knife inserted in the center comes out clean, about 30 minutes.
12. Serve warm with sweetened whipped cream, if desired.
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