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Savory Tomato Bread Pudding Recipe

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This recipe for Savory Tomato Bread Pudding, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Kelly


1/4 cup raisins (optional)
1/4 cup white zinfandel wine
3 tbsp. brown sugar
2 (14.5 oz ) cans diced tomatoes, drained
1 tsp. Worcestershire sauce
3 tbsp. chopped fresh basil leaves
1 pinch cayenne pepper
1/4 cup butter
1 (1 pound) loaf day-old bread, cubed
1 cup shredded Monterey Jack cheese

Preheat oven to 400. Grease a 9*13 inch baking dish.
In a small saucepan, combine raisins, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium heat for 10 minutes.
In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread
Bake for 25 to 30 minutes in the preheated oven until the top is nicely toasted.




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