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Tomato Pudding

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Ingredients
  Canned tomato puree 20 Ounce (2 Cans, 10 Ounce Each)
  Boiling water 1⁄2 Cup (8 tbs)
  Brown sugar 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  White bread 2 1⁄2 Cup (40 tbs), cut in 1-inch squares (Fresh)
  Melted butter 1 Cup (16 tbs)
Directions

Boil tomato puree, water, brown sugar and salt for 10 minutes.
Put bread in casserole.
Pour butter over squares of bread.
Then pour tomato mixture over buttered bread in casserole.
Bake in covered dish at 350° for 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4063 Calories from Fat 1743

% Daily Value*

Total Fat 196 g301.1%

Saturated Fat 111.1 g555.6%

Trans Fat 0 g

Cholesterol 464.5 mg154.8%

Sodium 4254.2 mg177.3%

Total Carbohydrates 541 g180.5%

Dietary Fiber 10.8 g43.1%

Sugars 266.2 g

Protein 50 g99.8%

Vitamin A 165.8% Vitamin C 100.2%

Calcium 209.4% Iron 56.4%

*Based on a 2000 Calorie diet

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Tomato Pudding Recipe