Tomato Bread Pudding-Great Grandma's recipe

Pat Duran

By
@kitchenChatter

This is a wonderful very old recipe from my Grandmother ' who was adopted by my Great Grandmother in Mobile, Alabama. I love eating this when it has cooled down a bit with a dollop of sour cream and another sprinkle of dill weed...This is so creamy and smooth..if you love tomatoes you will love this recipe. Enjoy!

NOTE: This sauce is great to poach eggs in too- try it you are going to love it.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 c
wheat bread,cubed
1/4 c
melted butter
2 can(s)
(8 oz, each),tomato sauce
1/4 c
warm water
1/4 tsp
salt
1/2 c
brown sugar, lightly packed
3 Tbsp
dairy sour cream(i used daisy brand)
1/4 tsp
dried dill weed

Directions Step-By-Step

1
Heat oven to 375^. Spray a 1 quart baking dish, that has a cover(or use foil), with non-stick butter spray; set aside.
Cut 4 slices of wheat or pumpernickel bread into small cubes.
2
Place the cubes in the prepared baking dish and drizzle the melted butter them.Toss the bread cubes to coat evenly. Set aside.
3
In a small saucepan add the tomato sauce, sugar, salt ,water and sour cream. Whisk to blend. Bring to a boil and boil while stirring for about 5 minutes.
4
Now carefully pour the hot tomato mixture evenly over the bread.Sprinkle with the dill weed.
Bake for 30 minutes ,covered. Serve warm, as a side dish.

About this Recipe

Main Ingredient: Fruit
Regional Style: Southern