Spiced Fresh Tomato Bread Pudding Recipe

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Spiced Fresh Tomato Bread Pudding is a sweet taste of summer.
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6 (1-cup) servings SERVINGS


  • 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


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