 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This recipe is from the Budapest restaurant in Toledo, Ohio, and is attributed to a closed restaurant, the Columbian House, which was known for its signature tomato pudding. Ingredients:
2 cups dry bread cubes, crusts removed |
1/2 cup melted butter |
1 cup brown sugar |
1 cup tomato puree |
1/4 cup orange juice |
1/8 teaspoon crushed candied ginger |
Directions:
1. Heat oven to 350 degrees F.
2. Put the bread cubes in a casserole dish and pour the melted butter over them. Stir and set aside.
3. Combine the brown sugar, tomato puree, orange juice and candied ginger in a saucepan. Heat to a boil, reduce heat to a simmer and cook for 5 minutes.
4. Pour the hot mixture over the bread cubes.
5. Bake until puffy and the corners of the bread cubes are browned, 35-40 minutes.
|
|