Our executive food editor used to spend summer vacations in Horton Bay, Michigan, where a version of the following recipe was an unusual but popular sweet-and-savory accompaniment to lakeside barbecues.
Recipe information
Yield
Serves 2
Ingredients
a 14 1/2-ounce can stewed tomatoes including liquid
1 1/2 tablespoons packed dark brown sugar
1 teaspoon Worcestershire sauce
a pinch cayenne
2 tablespoons unsalted butter, melted
4 slices (each about 3/8 inch thick) homemade-style white bread, crusts discarded, cut into 3/4-inch squares
Preparation
Step 1
Preheat oven to 400°F.
Step 2
In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
Step 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.
Step 4
Bake tomato puddings in middle of oven 20 minutes.
