Ingredients
a 14 1/2-ounce can stewed tomatoes including liquid
1
1/2 tbsp packed dark brown sugar
1
tsp Worcestershire sauce
2
tbsp unsalted butter, melted
4
slices (each about 3/8 inch thick) homemade-style white bread,
crusts discarded, cut into 3/4-inch squares
Directions
1.
Preheat oven to 400°F.
2.
In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
3.
In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
4.
Bake tomato puddings in middle of oven 20 minutes.
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