Easy Tomato Pudding Recipe
Is it a side dish recipe for Thanksgiving turkey or for beef tenderloin? Or is it a great use for day old bread? Maybe it’s bread pudding without eggs? After tasting this unique side dish recipe, this easy tomato pudding recipe will become part of your family’s holiday menus for years to come.
Servings 8
Equipment
Ingredients
- 6 cups white bread (about 6-8 thick slices) cut into 1-inch cubes, crusts removed. I used day old sourdough but soft white grocery store bread works very well
- ½ cup butter melted
- 1 cup tomato puree
- 1 cup brown sugar dark preferred, but I used light
- ¼ cup fresh squeezed orange juice
- ¼ teaspoon candied ginger minced
- ¼ cup boiling water
- ½ teaspoon salt
Instructions
- 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.
Notes
Can I double the tomato pudding?
Absolutely! Whatever you do, just make sure you have enough liquid and keep the ratio of the sugar to the tomato puree. I can't find candied ginger.
That's ok! Substitute ½ teaspoon of cinnamon instead of ginger powder. Make ahead.If you would like to make this the day before and bake the next day, add an extra ¼ cup of boiling water to the sauce. Storage. Store leftovers covered in the fridge for up to 4 days. Reheat. Reheat in the microwave in 15 second increments. To reheat in the oven, sprinkle with a little water and cover with foil. Heat in a 350˚ oven until warm, about 20 minutes.
Absolutely! Whatever you do, just make sure you have enough liquid and keep the ratio of the sugar to the tomato puree. I can't find candied ginger.
That's ok! Substitute ½ teaspoon of cinnamon instead of ginger powder. Make ahead.If you would like to make this the day before and bake the next day, add an extra ¼ cup of boiling water to the sauce. Storage. Store leftovers covered in the fridge for up to 4 days. Reheat. Reheat in the microwave in 15 second increments. To reheat in the oven, sprinkle with a little water and cover with foil. Heat in a 350˚ oven until warm, about 20 minutes.