Post by carnation037 on Nov 27, 2002 20:43:24 GMT -6
hot sidedish - Tomato Bread Pudding
3 c. toasted white bread cubes
1 c. melted butter
2 28oz. cans crushed tomatoes with juice
1 6oz. can tomato paste
1 c. packed brown sugar
1/4 tsp. dried parsley flakes
2 tsp. dry mustard
pinch baking soda
1/2 tsp. onion powder
3/4 tsp. celery salt
1/4 tsp. ground black pepper
Preheat oven to 375. Lightly grease a 3 quart baking dish.
Place the bread cubes in the baking dish.
Drizzle the cubes with the melted butter.
Use a medium bowl to combine the rest of the ingredients together.
Pour the tomato mixture over the bread cubes.
Let set for about 30 minutes to an hour or refrigerate for up to 4 hours,
if desired, to let the juices soak into the bread cubes.
Bake for 35 - 40 minutes, or until the top is a bit browned and the dish
is hot and bubbly.
Serves about 10.
3 c. toasted white bread cubes
1 c. melted butter
2 28oz. cans crushed tomatoes with juice
1 6oz. can tomato paste
1 c. packed brown sugar
1/4 tsp. dried parsley flakes
2 tsp. dry mustard
pinch baking soda
1/2 tsp. onion powder
3/4 tsp. celery salt
1/4 tsp. ground black pepper
Preheat oven to 375. Lightly grease a 3 quart baking dish.
Place the bread cubes in the baking dish.
Drizzle the cubes with the melted butter.
Use a medium bowl to combine the rest of the ingredients together.
Pour the tomato mixture over the bread cubes.
Let set for about 30 minutes to an hour or refrigerate for up to 4 hours,
if desired, to let the juices soak into the bread cubes.
Bake for 35 - 40 minutes, or until the top is a bit browned and the dish
is hot and bubbly.
Serves about 10.