Serves: 5
Total Calories: 324
Combine brown sugar, tomato purée, and water. Cook 5 minutes. While tomato mixture is cooking, put bread cubes in casserole and pour melted butter over. Pour on hot tomato mixture. Do not stir. Bake 50 minutes in a 325° oven. The drier the bread cubes, the more crusty the pudding will be.
This Tally Ho Tomato Pudding recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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