1 pound dark brown sugar
2 cans heavy tomato puree (1 lb. 13 ounces)
Dash of salt
Dash of pepper

One loaf of white bread (Wonder Bread x-large package)
remove crusts and cut into 1 inch cubes
1/2 pound, 2 sticks, butter

Mix sugar, puree, salt and pepper in a pan & boil for 5 minutes
Melt butter and pour over the bread cubes.          
Pour a little at a time to cover all
Pour hot puree mix over buttered cubes & cover all the cubes
Place casserole on a pan as it bubbles over in oven.
Cover and bake one hour at 350 degrees

If you like the pudding a little brown,  take cover off for the
last 10 minutes
Betty Davis
from the Tallyho Restaurant