Spiced Fresh Tomato Pudding

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

This old fashioned tomato pudding is made with crushed tomatoes, bread cubes, and other seasonings and ingredients.

Ingredients

1 tbsp. butter, for greasing
6 cups chopped fresh tomatoes (about 4 lb.)
1 cup sugar
1 tsp. ground cinnamon
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground allspice
1⁄2 tsp. salt
3 tbsp. butter
1 tsp. vanilla extract
5 cups cubed (1-in.) peasant or Italian bread
1 egg
1⁄4 cup sugar
Sweetened whipped cream

Steps

1. Preheat oven to 350ºF. Lightly grease an 8- x 8- x 2-in. pan with 1 tbsp. of the butter.

2. In a large saucepan, combine tomatoes, the 1 cup of sugar, cinnamon, nutmeg, allspice, salt, and the remaining 3 tbsp. of butter. Bring to a boil, reduce heat, and simmer for 5 min.

3. Remove from heat; stir in vanilla extract and bread cubes.

4. In a small bowl, lightly beat egg. Stir in 1⁄2 cup bread mixture. Gradually return
egg-coated bread mixture to the saucepan, gently stirring.

5. Spoon bread mixture into prepared baking pan. Sprinkle with remaining 1⁄4 cup sugar. Bake until knife inserted into center comes out clean, about 30 min.

6. Serve warm with whipped cream, if desired.

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources