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Tomato Pudding II (D, TNT)
Source: Self, adapting a recipe by Ida Gardner
Serves: 4

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

Preheat oven to 350°F.

Place bread cubes in 8"x8" square pan. Drizzle melted butter over, toss to coat evenly. Pat into even layer.

Spread cheese shreds over bread cubes in even layer.

Beat eggs together with salt and pepper, then beat in tomatoes and their juice. Pour mixture over the cheese, being careful to evenly distribute the tomato pieces. Pat down to compact and spread egg throughout casserole.

Bake at 350°F for 30 minutes, or until slightly browned, bubbly at the edges, and set in the middle. Rest for 15 minutes before serving.

Poster's Notes:
I was intrigued by Brian's mention of Tomato Pudding I, (click for recipe) so I went to the archives. This following is my take on the recipe; eggs and cheese added to make it into more of a breakfast casserole, sugar omitted in the interest of lowering the grams of carbs.

Posted by Deborah Sichel

Nutritional Info Per Serving: 6.5gr carbohydrates