Easy Tomato Pudding

Ever wondered what would happen if savory met sweet in the most unexpected, delicious way?

This tomato pudding is about to blow your mind! It’s not the jiggly dessert kind of pudding—think of it more like a bread pudding that’s had a love affair with summer tomatoes and brown sugar.

The result?

Pure comfort food magic that’ll have everyone asking for seconds.

The beauty of this dish lies in its perfect balance of flavors. Toasted sourdough bread cubes get cozy with a sweet-and-savory tomato sauce that caramelizes in the oven, creating crispy edges and a tender middle.

Multicolored cherry tomatoes burst with freshness throughout, while a sprinkle of thyme adds that perfect herbal note. Trust me, this is the side dish that’ll steal the spotlight at your next dinner party.

Ingredients

• 16 cups (1 lb., 4 oz.) cubed (1-in.) crustless bakery sourdough bread (from 2 loaves)
• 6 Tbsp. (3 oz.) salted butter, melted, plus more for greasing baking dish
• 1/2 tsp. black pepper
• 2 1/2 tsp. kosher salt, divided
• 2 (15-oz.) cans tomato sauce
• 1 cup packed light brown sugar
• 2 cups multicolored cherry tomatoes (about 13 oz.), halved
• Fresh thyme leaves, for garnish

Steps

1. Prepare oven and bread cubes: Preheat oven to 375°F (190°C) with racks in center and lower third positions. In a large bowl, toss bread cubes with melted butter, black pepper, and 1/2 teaspoon of the salt until each piece is evenly coated. The butter should be warm but not hot enough to toast the bread—if your butter is too hot, let it cool for 1-2 minutes before adding to prevent the bread from becoming soggy.
2. Add bread cubes to baking sheets: Divide the bread cubes evenly between 2 large rimmed baking sheets lined with parchment paper. Spread them in a single layer without overcrowding—this ensures even toasting. Set aside the bowl without washing it; those buttery remnants will add flavor to your sauce later.
3. Bake bread cubes: Place both sheets in the preheated oven and bake for 15-18 minutes until the cubes are crisp on the outside but still tender inside. Halfway through (at about 8 minutes), rotate the pans between the center and bottom racks to ensure even browning. You’ll know they’re done when they’re golden but still slightly yielding when pressed. Let cool for 15 minutes—this cooling period is crucial as it allows the bread to firm up slightly while still being able to absorb the sauce.
4. Make tomato sauce: While the bread cools, prepare your sauce. In the reserved bowl (with those flavorful butter bits!), stir together tomato sauce, brown sugar, and the remaining 2 teaspoons salt until fully combined. The mixture should be glossy and smooth with no sugar lumps—if needed, use the back of a spoon to press out any sugar clumps.
5. Mix bread cubes, tomato sauce, and cherry tomatoes: Add the cooled bread cubes and halved cherry tomatoes to the tomato sauce mixture. Gently fold everything together until the bread cubes start absorbing the sauce. Don’t overmix—you want some pieces more saturated than others for texture contrast. The mixture will look quite wet at this stage, but the bread will continue absorbing as it bakes.
6. Add tomato pudding mixture to baking dish: Lightly butter a 13 x 9-inch baking dish, making sure to get the corners and sides. Transfer the tomato mixture to the prepared dish and gently press it into an even layer. Don’t compact it too firmly—you want some air pockets for the pudding to puff up slightly during baking.
7. Bake tomato pudding: Return to the 375°F (190°C) oven and bake for 22-25 minutes until the pudding is slightly puffed and the bread cubes on top have browned in spots. Look for bubbling around the edges and caramelization—this indicates the sugars are properly caramelizing. Let cool for 10 minutes before serving (the pudding will be extremely hot straight from the oven). Garnish with fresh thyme leaves just before serving for a pop of color and herbal aroma.

Smart Swaps

• Use whole grain bread instead of sourdough for extra fiber and a nuttier flavor
• Substitute maple syrup for brown sugar (use 3/4 cup) for a different sweet note
• Try fresh basil leaves instead of thyme for a more summery flavor profile
• Add 1/2 cup grated Parmesan to the top during the last 5 minutes of baking for a cheesy crust

Make It Diabetes-Friendly

• Replace brown sugar with 1/2 cup monk fruit sweetener plus 1 Tbsp molasses to maintain the caramel notes while reducing carbs by approximately 12g per serving
• Use whole grain sourdough bread which has a lower glycemic impact than regular bread
• Increase the ratio of tomatoes by adding an extra 1 cup cherry tomatoes while reducing bread to 14 cups
• Serve smaller portions (1/2 cup) alongside protein to slow glucose absorption

Pro Tips

• For make-ahead convenience, toast the bread cubes up to 2 days in advance and store in an airtight container
• The finished pudding reheats beautifully at 350°F (175°C) for 15 minutes covered with foil
• For extra depth of flavor, add 1 Tbsp balsamic vinegar to the tomato sauce mixture
• Test for perfect doneness by pressing a spoon into the center—it should spring back slightly but still feel moist