Preheat oven to 350˚.
Cut the bread into slices (if you haven't already) and remove the crusts from the bread. You want 5-6 cups total of bread. If you want the recipe firmer, use more bread and less if you want it softer.
6 cups white bread (about 6-8 thick slices)
In a medium bowl, toss bread with melted butter, mixing until coated.
½ cup butter
Brush any remaining butter inside the baking dish before adding the bread to the dish. Space evenly on the bottom of the dish.
In a small saucepan, add the tomato puree, brown sugar, fresh orange juice, candied ginger, boiling water and salt. Bring to a simmer, thickening slightly for about 5 minutes.
1 cup tomato puree, 1 cup brown sugar, ¼ cup fresh squeezed orange juice, ¼ teaspoon candied ginger, ¼ cup boiling water, ½ teaspoon salt
Pour the tomato mixture over the bread and use a fork or wooden spoon to press down the tomatoes into the bread. Make sure the bread is coated completely.
Bake uncovered for at least 45 minutes until the tomato pudding is caramelized on the edges and the center is puffy. Cover if the pudding gets too dark.