Tomato Pudding

Pan of tomato sauce with ladle, close-up
Brian Yarvin / Getty Images
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 8-10 servings
Nutritional Guidelines (per serving)
224 Calories
10g Fat
34g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8-10 servings
Amount per serving
Calories 224
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 24mg 8%
Sodium 81mg 4%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 10%
Protein 3g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 2 (28-ounce) cans crushed tomatoes
  • 1 cup brown sugar (packed)
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons mustard (dry)
  • 1 teaspoon salt
  • 1 pinch baking soda
  • 3 cups bread (toasted, white, cubed)
  • 1/2 cup butter (melted)
  • Optional: fresh parsley sprigs

Steps to Make It

  1. Preheat the oven to 375 F.

  2. Grease a 3-quart baking dish.

  3. In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt.

  4. Place bread cubes in the baking dish; drizzle with melted butter.

  5. Pour tomato mixture over bread.

  6. Refrigerate up to 4 hours, if desired.

  7. Bake in the preheated oven for 35 to 40 minutes, or until hot and bubbly.

  8. Garnish with fresh parsley sprigs, if desired.