Tomato Bread Pudding-Great Grandma's recipe

Pat Duran


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.

★★★★★ 1 vote
10 Min
35 Min


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
1/2 c
brown sugar, lightly packed
3 Tbsp
dairy sour cream(i used daisy brand)
1/4 tsp
dried dill weed


1Heat 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.
2Place the cubes in the prepared baking dish and drizzle the melted butter them.Toss the bread cubes to coat evenly. Set aside.
3In 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.
4Now 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