Spiced Fresh Tomato Bread Pudding

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prepare

cook

serves

1/4 cup butter

6 cups fresh Florida tomatoes, peeled, seeded, chopped (about 4 lb.)

1 1/4 cups sugar, divided

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. salt

1 tsp. vanilla extract

5 cups peasant bread, with crusts, cut in 1" cubes

1 egg, lightly beaten

1

Preheat oven to 350°F. Lightly grease a 8" x 8" x 2" pan with 1 tbsp. of the butter.
2

In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tbsp. butter. Bring to a boil; reduce heat and simmer 5 minutes. Stir in vanilla extract. Add bread cubes; stir until bread is well coated.
3

In a small bowl, stir 1/2 cup hot bread mixture into egg. Gradually stir egg coated bread into remaining bread mixture. Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup sugar. Bake until knife inserted in center comes out clean, about 30 minutes. Let stand 10 minutes.
4

Serve with creme fraîche, sweetened whipped cream or candied lemon zest, if desired.

Leslie Watson, Johnson & Wales, Norfolk, VA Winning entry in 1999 Florida Tomato Committee Recipe Contest

preparation methods	Bake, Stovetop
Meals/Courses	Other Desserts, Pastry & Bake Shop
cuisines	North & South American, Other North American