Tomato Pudding II
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1 14-1/2-oz. can diced tomatoes (yellow preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices lo-carb bread, cubed
- 1/4 cup butter, melted
- 3 large eggs, beaten
- 1 cup shredded Cheddar cheese
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