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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 30 |
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This is a southern dish that I serve with breakfast or brunch. Cut the bread and onion the night before to save some time in the morning. This recipe makes enough to serve a large group, but is easy to scale down. The can of tomatoes wouldn't come up on the recipe, but I use a #10 can, 6lbs, 6oz, the largest one there is. Ingredients:
1 large onion, chopped |
8 cups stale bread, 1/2 inch cubes (italian, cuban or hoagie rolls work best) |
1 lb butter |
1 lb brown sugar |
1 (102 ounce) can whole canned tomatoes, drained (#10 can, 6lb, 6oz) |
Directions:
1. Crush the tomatoes into bite sized pieces. ( I leave them in the stainer and squeeze by hand until they are broken up to small enough pieces.).
2. Melt the butter in a large sauce pan, then add the onions, cook until softened.
3. Stir in the remaining ingredients and transfer to a large baking dish. (I use a half hotel pan.).
4. Cover with aluminium foil and bake at 350 for 45 minutes. Let cool for about 1 0minutes before serving.
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