Spiced Fresh Tomato Bread Pudding Recipe

You can make this bread pudding for any occasion and it is sure to be a delight.

August 2006

  • bread-pudding
    Spiced Fresh Tomato Bread Pudding is a sweet taste of summer.
    Photo by GettyImages/valentinrussanov
  • bread-pudding

Yield: 6 (1-cup) servings

Cooking tomatoes concentrates the sugars, as in any fruit, for this spicy-sweet bread pudding.


  • 4 tablespoons butter, divided
  • 6 cups chopped fresh tomatoes (about 4 lbs.)
  • 1-1/4 cups sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 cups peasant OR Italian bread (with crusts), cut in 1-inch cubes
  • 1 egg, lightly beaten


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

This recipe originally aired in the August 2006 issue of Heart of the Home:

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