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Tomato Stuffing

Source of Recipe

from busy cooks
Also known as Tomato Bread Pudding, hot dish

I made this for Thanksgiving a few years ago, and thought
it was something different and tasty for a change with our
meal.If you like tomatoes, you should like this.

Tomato Stuffing

3 cups toasted white bread cubes
1 cup melted butter
1, 14 1/2 ounce can crushed tomatoes with juice
1, 14 1/2 ounce can diced tomatoes with juice
1/2 of a 6 ounce can tomato paste
1 cup packed brown sugar
1/4 teaspoon dried parsley flakes
1 teaspoon dry mustard
pinch baking soda
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper

Heat oven to 375. Lightly grease a 3 quart baking dish.
Place the bread cubes in the baking dish.
Drizzle the cubes with the melted butter.
Use a medium bowl to combine the rest of the ingredients together.
Mix everything together.
Let set for about 30 minutes to an hour or refrigerate for up to 4 hours,
if desired, to let the juices soak into the bread cubes.
Bake for 35 - 40 minutes, or until the top is a bit browned and the dish
is hot and bubbly.
Serves about 10.