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Old School Tomato Pudding (Southern Style)

Old School Tomato Pudding is a sweet, old school Southern comfort dish that’s simple, flexible, and spoonable.
Prep Time20 minutes
Cook Time20 minutes
Servings8
Calories: 260kcal

Ingredients

  • 1 28 oz can whole peeled tomatoes
  • 1 15 oz can whole peeled tomatoes
  • 2-3 tbsp small sweet onion ( optional) finely chopped
  • 4 tablespoons butter split use optional
  • 3/4-1 cup loosely packed brown sugar
  • 2 tablespoons white sugar adjust to taste
  • Pinch of salt
  • Pinch of ground black pepper
  • Pinch ground cloves
  • 1/4 tsp ground cinnamon
  • 1 teaspoon bottled lemon juice
  • A few drops vanilla extract
  • 4 to 5 slices soft white bread torn into medium pieces
  • For the Dish
  • Butter for greasing 9x9 baking dish

Instructions

  • Build the tomato base. Melt 3 tablespoons of butter in a skillet over medium-low heat.
  • Add onion and cook until soft and translucent.
  • Add both cans of tomatoes and crush them gently in the pan.
  • Simmer 10–15 minutes until slightly thickened but still saucy. (keep it loose) Do not reduce too far. Stop cue: sauce still flows back after dragging a spoon through.
  • Remove from heat and stir in: Brown sugar, White sugar, Salt, pepper, Cloves, cinnamon, Vanilla, and Lemon juice. Mix until smooth and fully dissolved.
  • Add bread, Tear bread and fold into tomato mixture. Press lightly so bread is coated and partially submerged.
  • Optional butter finish. 1 tbsp dotted on top before baking
  • Bake at 350°F in a buttered 9x9 dish. Bake 22–40 minutes
  • Let Rest 5–15 minutes
  • Doneness: Edges are set and Center is soft but not watery. Bread will be fully softened into the sauce. Do not overbake.

Notes

  • Add sugar at the end for the brightest tomato flavor.
  • Sweet onion adds depth and natural sweetness.
  • Lemon juice balances the sweetness without tasting lemony.
  • Serve slightly loose or bake longer for a firmer texture.