Tomato and Anchovy Bread Pudding Recipe - Sunset Magazine

Ingredients

• 2 (28-oz) cans whole, peeled tomatoes
• 14 oz crusty bread (I prefer sourdough for the extra acidity), day-old is fine
• 3 tbsp salted butter, melted, plus 1 tbsp at room temperature
• 2 tbsp sugar
• 2 tsp salt
• 55 twists freshly ground black pepper
• 1 jar (usually around 3.3 oz) or 2 cans (usually 1.73 oz) of good anchovies, for serving