Spiced Fresh Tomato Pudding

• 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)

1. Preheat oven to 350 degrees.
2. Lightly grease an 8-inch square pan with 1 tablespoon of the butter.
3. In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tablespoons butter.
4. Bring to a boil; reduce heat and simmer for 5 minutes.
5. Stir in vanilla.
6. Add bread cubes; stir until bread is well-coated.
7. In a small bowl, stir 1/2 cup hot bread mixture into egg.
8. Gradually stir egg-coated bread into remaining bread mixture.
9. Spoon into prepared baking pan.
10. Sprinkle with remaining 1/4 cup sugar.
11. Bake until a knife inserted in the center comes out clean, about 30 minutes.
12. Serve warm with sweetened whipped cream, if desired.

butter, fresh tomatoes, sugar, ground cinnamon, ground nutmeg, ground allspice, salt, vanilla, bread, egg, whipped cream

Taken from www.food.com/recipe/spiced-fresh-tomato-pudding-27620 (may not work)