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Spiced Fresh Tomato Bread Pudding



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

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cuisines North & South American, Other North American
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