Spiced Fresh Tomato Pudding

Great for potlucks and family gatherings! From the Oregonian Newspaper FoodDay section.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 4  tablespoons butter (1/2 stick; divided)
• 6  cups fresh tomatoes, chopped (about 4 pounds)
• 1 1⁄4 cups granulated sugar, divided
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon salt
• 1  teaspoon vanilla
• 5  cups  cubed  peasant bread or 5  cups  Italian bread, with crusts
• 1  egg, lightly beaten
•  whipped cream (optional)

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease an 8-inch square pan with 1 tablespoon of the butter.
3. In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tablespoons butter.
4. Bring to a boil; reduce heat and simmer for 5 minutes.
5. Stir in vanilla.
6. Add bread cubes; stir until bread is well-coated.
7. In a small bowl, stir 1/2 cup hot bread mixture into egg.
8. Gradually stir egg-coated bread into remaining bread mixture.
9. Spoon into prepared baking pan.
10. Sprinkle with remaining 1/4 cup sugar.
11. Bake until a knife inserted in the center comes out clean, about 30 minutes.
12. Serve warm with sweetened whipped cream, if desired.