old fashioned tomato bread pudding

lewicki March 07, 2022 bread , old , pudding , tomato Comment

5slices white bread 4teaspoons butter softened ¼cup chopped celery ¼cup chopped green pepper ¼cup chopped onion 1clove garlic minced 2tablespoons butter 2145. Preheat oven to 350F 177C Step 1.

Tomato Bread Pudding Recipe Stephencooks

Place the bread cubes in the prepared dish and pour in the melted butter to coat.

. Stir in the stale bread cubes-enough to make a thick mixture. Combine milk and 14 cup butter in 1-quart saucepan. Let stand 5 minutes then garnish with rosemary and serve.

Baking dish coated with cooking spray. Ingredients ½ cup water 1 1425 ounce can tomato puree ¾ cup brown sugar 1 tablespoon dried basil 1 pinch salt to taste 10 slices white bread cubed ¼ cup butter melted. 2 In large bowl mix eggs sugar cinnamon and salt.

Uncover saucepan and cook 15 to 20 minutes longer stirring often until tomatoes thicken. Cook over medium heat until butter is melted about 4 to 7 minutes. Stir in the sugar vanilla salt and season generously with black pepper.

Add bread cubes and raisins. In a large bowl combine tomatoes sugar tomato paste mustard and salt. Stir in bread cubes and raisins.

Using a fork stir in sugar and one of the eggs until well blended. Melt the butter and drizzle over the bread and lightly toss. Steps 1 Heat oven to 350F.

Combine milk egg substitute vanilla and sweetener in a bowl. You can use olive oil vegetable oil canola oil butter or even bacon fat. In a separate bowl whisk the eggs with the sugar and vanilla until well blended.

Add the raisins to a small bowl and cover with hot water to plump for twenty minutesPlace the prepared bread pieces into a casserole dish. In 2-quart saucepan heat milk and butter over medium heat until butter is melted and milk is hot. Brioche Bread Pudding.

Tear 8 slices of the bread in pieces leave the crusts on and gently mix into the tomatoes. Ingredients 2 28-ounce cans crushed tomatoes 1 cup brown sugar packed 1 6-ounce can tomato paste 2 teaspoons dry mustard 1 teaspoon salt 1 pinch baking soda 3 cups white bread cubes toasted 12 cup 4 ounces unsalted. This old-fashioned bread pudding thats filled with a creamy and sweet raisin mixture and topped with a sugary butter sauce proves that deliciousness never goes out of style.

Cut the butter in thin pats and just cover the top. Reduce heat to low. Combine bread and raisins in large bowl.

Whisk in 2 tablespoons of flour. Pour the milk mixture all over the top. Next canned tomato sauce and brown sugar and a little butter come together in a sauce pan and is poured over the French bread cubes in a casserole dish.

Let sit for about 10 minutes. Place bread cubes in casserole and drizzle with butter. Chop the tomatoes coarsely and return to the bowl with the juices.

Add the sugar and stir. Add in 34 of the Parmesan cheese and bread cubes reserving a handful of the bread cubes for topping. Add 2 tablespoons of butter - yes 2 more if you used butter for your onions.

Let stand 10 minutes. Can be made up to 4 hours ahead to this point if covered and refrigerated Bake 35 to 40 minutes or until hot and bubbly. After pouring 34 cup of sugar over the contents of a can of tomatoes I almost gagged.

Place in a shallow pan. Break the other two slices in pieces and lay right on top. Let stand until biscuits have softened 5 to 10 minutes.

Ingredients For baked tomato pudding old family heirloom recipe 12 stick butter 23 c brown sugar 2 c soft bread cubes 1 10oz can tomato puree 14 c water 14 tsp salt. Tear the bread into small pieces and put into a large bowl for soaking. To a large bowl add biscuits and 1 cup of milk.

Add the rest of the eggs one at a time mixing after each one. Let cool for 5 minutes before serving. Many versions also include a small amount of ground cinnamon or nutmeg.

Top with the tomato puree and gently mix to distribute. Pour into a 1-qt. Cubed Brioche Bread Preheat oven to 350 Add diced tomatoes to a mixing bowl along with beaten eggs salt pepper and onion powder.

Pour mixture into a baking dish. Preheat oven to 350 degrees F. Heat oven to 350F.

Stir in all remaining pudding ingredients. Whisk together the milk and half and half. Bake at 350 for 50 minutes or until a knife inserted in the center comes out clean.

Pour milk mixture over bread. Stir in milk mixture. Cut the butter into chunks and add to tomatomixture.

Theres a variety of tomato pudding recipes out there because as with any old Southern dish every family has a different version. Pour seasoned tomatoes over bread. Stir in the sugar.

Put the tomatoes withtheir juices into the casseroleand cut up into chunks. Heat 2 tablespoons of fat in a large skillet and saute a cup of chopped onion until tender but not browned. 12 cup sugar 4 Tbs.

I followed a recipe with just 5 ingredients. Butter 12 stick Pour the tomatoes in a 2 quart casserole that has been sprayed with nonstick spray. Cover and simmer until tomatoes are soft about 10 minutes.

Bake uncovered for 30-35 minutes or. Sprinkle the cheese on top and bake for 10 minutes more. Slice each tomato in half and use your finger to scoop out and discard the seeds.

Tomato pudding starts with cubes of French bread basted in a bath of butter and toasted until crispy like a crouton. Preparation Preheat oven to 350F and grease a 2-quart baking dish with butter or nonstick spray. Bake until crusty and golden brown about 30 minutes.

Pour into greased 1 12-quart casserole. See more result.

Sweet Tea And Cornbread Mama S Old Fashioned Breaded Tomatoes