Tomato Pudding

This recipe is from the Budapest restaurant in Toledo, Ohio, and is attributed to a closed restaurant, the Columbian House, which was known for its signature tomato pudding.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  cups  dry bread cubes, crusts removed
• 1⁄2 cup  melted butter
• 1  cup brown sugar
• 1  cup tomato puree
• 1⁄4 cup  orange juice
• 1⁄8 teaspoon  crushed candied ginger

Directions

1. Heat oven to 350 degrees F.
2. Put the bread cubes in a casserole dish and pour the melted butter over them. Stir and set aside.
3. Combine the brown sugar, tomato puree, orange juice and candied ginger in a saucepan. Heat to a boil, reduce heat to a simmer and cook for 5 minutes.
4. Pour the hot mixture over the bread cubes.
5. Bake until puffy and the corners of the bread cubes are browned, 35-40 minutes.