Ingredients

This recipe by Leslie Watson won first prize in a student chef contest sponsored by the Florida Tomato Committee.

4 tablespoons butter, divided
6 cups fresh tomatoes, chopped (about 4 pounds)
1 1/4 cups sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon vanilla extract
5 cups peasant or Italian bread (with crusts), cut in 1-inch cubes
1 egg, lightly beaten
Whipped cream, optional

Directions

Preheat oven to 350 F. Lightly grease an 8-by-8-by-2-inch pan with 1 tablespoon of the butter.

In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tablespoons butter.

Bring to a boil; reduce heat and simmer for 5 minutes.

Stir in vanilla extract. Add bread cubes; stir until bread is well coated.

In a small bowl, stir 1/2 cup hot bread mixture into egg. Gradually stir egg-coated bread into remaining bread mixture. Spoon into prepared baking pan. Sprinkle with remaining 1/4 cup sugar. Bake until a knife inserted in the center comes out clean, about 30 minutes. Serve warm with sweetened whipped cream, if desired. Makes 6 servings, of 1 cup each.