Spiced Fresh Tomato Pudding - cooking recipe

Ingredients

4 tablespoons butter (1/2 stick; divided)
6 cups fresh tomatoes, chopped (about 4 pounds)
1 1/4 cups granulated sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon vanilla
5 cups cubed peasant bread or 5 cups Italian bread, with crusts
1 egg, lightly beaten
whipped cream (optional)

Preparation

Preheat oven to 350 degrees.
Lightly grease an 8-inch square pan with 1 tablespoon of the butter.
In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tablespoons butter.
Bring to a boil; reduce heat and simmer for 5 minutes.
Stir in vanilla.
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 1/4 cup sugar.
Bake until a knife inserted in the center comes out clean, about 30 minutes.
Serve warm with sweetened whipped cream, if desired.